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Italian · Dinner

Pesto Pasta

Non-vegEasy

Diet: Non-veg

Cook spaghetti in salted water. Toss it with prepared pesto away from direct heat.

Prep
5 min
Cook
25 min
Total
30 min
Servings
3
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of pesto pasta
Photograph includes decorative zucchini ribbons; they are not in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large pasta pot; colander; mug; tongs; serving bowl.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the pasta · About 1 min

  1. Bring 3000 ml water for boiling pasta to a strong boil in the pasta pot.
  2. Add 2 tsp salt for pasta water.
  3. Add 350 g spaghetti.
  4. Boil for the time stated on the pasta packet.

    Check: A cooled strand should be tender with slight firmness in the centre.

  5. Collect a mug of pasta water before draining.
  6. Drain the spaghetti in the colander.

Coat with pesto · About 1 min

  1. Put 160 g prepared basil pesto in the serving bowl.
  2. Add 2 tablespoons of reserved pasta water.
  3. Stir to loosen the pesto.
  4. Add the hot spaghetti.
  5. Turn the spaghetti with the tongs to coat it.
  6. If the sauce is thick, add reserved pasta water 1 tablespoon at a time.

    Check: The pesto should cling to the strands without forming a watery pool.

  7. If using Parmesan, scatter 2 tbsp grated Parmesan over the pasta.
  8. Serve immediately.

Tips

  • Prepared pesto is a required ingredient; having basil alone does not count as having pesto. Photo includes decorative zucchini ribbons not used here.
  • Cooking estimate includes heating the pasta water; follow the spaghetti packet for the boiling time.

Substitutions

  • Use walnuts instead of pine nuts.

Storage

  • Get perishable Pesto Pasta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pesto Pasta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pesto Pasta to 74°C / 165°F, stirring or turning it for even heating. When Pesto Pasta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pesto Pasta includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pesto Pasta becomes softer in storage.

Make ahead

  • Make pesto one day ahead and refrigerate covered; cook pasta fresh.

FAQ

Is parmesan vegetarian?

Traditional parmesan uses animal rennet. Choose a vegetarian hard cheese for a vegetarian adaptation.

Why save pasta water?

It loosens pesto so it coats the pasta.

How should I store pesto pasta?

Get perishable Pesto Pasta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pesto Pasta within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: RecipeTin Eats: JUICY Pesto Pasta!.

Uses a measured amount of prepared basil pesto; cooking time follows the pasta packet.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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