Pesto Pesto – easy one pot 4 ingredient recipe – packed with fresh basil, sun dried tomatoes and garlic flavor. Ready in just 15 minutes, it’s perfect for busy weeknights – restaurant quality for date night.
I almost always have the ingredients on hand for this easy Pesto Pasta. It’s my go-to easy recipe – ready in just 15 minutes – perfect for busy weeknights but feels and tastes elevated for entertaining – including date night.
Pesto Pasta is packed with fresh flavor and calls for just 4 basic ingredients – pasta, pesto, sun-dried tomatoes and parmesan cheese. Don’t let the simplicity of it fool you …
What I love about this recipe:
- Whips up in 15 minutes from 4 simple ingredients from the grocery store.
- Use store-bought basil pesto make this recipe even easier – or make your own pesto.
- Comfort food that doesn’t take all day to make.
- You’ll be amazed at how much flavor there is in just a few minutes.
What’s in Pesto Pasta?
- pasta (any kind you have on hand – thin spaghetti used)
- basil pesto (homemade or store bought)
- sun dried tomatoes in olive oil (cut in strips)
- fresh grated Parmesan cheese (optional: burrata)
How to make Pesto Pasta:
Bring a large pot of water to a boil over medium heat to medium-high heat. Season generously with salt. Add the pasta and cook per package directions for al dente.
Ladle out about 1/2 cup of pasta cooking water (you may not use it all), set it aside then drain the pasta.
Transfer drained, cooked pasta to the same pot, add pesto, sun dried tomatoes and 1/4 cup of pasta water then toss well to coat. If your sauce seems dry, add a couple more tablespoons of pasta water but don’t overdo the water.
Serve in a plate or bowl with freshly grated parmesan cheese over the top. Serve right away with some good crusty bread and extra cheese on the table..
Subs, variations and additions to this recipe:
- burrata or mozzarella balls
- fresh cherry tomatoes or grape tomatoes instead of sun-dried tomatoes
- asparagus spears
- leftover or fresh cooked chicken breasts
- shrimp (can cook right in the sauce)
- a pinch of red pepper flakes or fresh cracked black pepper
- blend in some softened cream cheese or mascarpone cheese for a creamy pesto sauce.
- wilt in a handful of fresh spinach
- try a different dry pasta shape – penne, linguine, bocatini or gluten-free pasta
- fresh herbs like basil leaves – would be a great addition.
- a squeeze of lemon juice
- chopped pine nuts
Homemade pesto recipe:
To get this meal on the table in just 15 minutes I use good quality store-bought pesto.
When I have more time I make my own homemade basil pesto with fresh herbs and good quality olive oil.
Here’s all you’ll need, along with a food processor or high speed blender:
- pine nuts (can swap walnuts)
- lemon juice
- garlic cloves
- sea salt (or kosher salt) and fresh cracked black pepper
- fresh basil leaves
- extra virgin olive oil
- freshly grated parmesan cheese
Get the full recipe and step by step directions HERE
How to safely store leftovers:
Cool completely then transfer to an airtight container. It’ll keep in the fridge up to 3 days. Reheat leftovers in the micro for a quick lunch.
More recipes with pesto:
>Pesto Chicken Sandwich</a&gt;
href=”https://www.agoudalife.com/pesto-orzo-salad/”>Pesto Orzo Salad</a&gt;
href=”https://www.agoudalife.com/pesto-tortellini-salad/”>Pesto Tortellini Salad</a&gt;
– and read this to find out the difference between Pesto and Chimichurri.
Full printable recipe in the recipe card below. Enjoy!
Enjoy!
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Pesto Pasta Recipe
Ingredients
- 8 ounces pasta any kind
- 1/2 cup basil pesto homemade OR store bought
- 1/3 cup sun dried tomatoes sliced into strips
- freshly grated parmesan cheese (+ optional: burrata)
- salt and pepper to taste
- reserved pasta water
Instructions
- Bring a pot of water to a boil then season the water with salt. Add the pasta and cook per package directions for al dente.
- Before you drain the pasta, ladle out about 1/2 cup of pasta water and set it aside.
- Transfer the drained pasta to the pot, add the pesto, sun dried tomatoes and 1/4 cup of pasta water then toss to completely coat. If your sauce seems dry, add a couple more tablespoons of pasta water but don’t overdo the water.
- Grate fresh Parmesan cheese over the top (optional: burrata) then serve right away with some good crusty bread and extra cheese at the table.
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Hello,
Are you adding in the tomatoes at the same time as the pesto?…This recipe sounds great and I’m going to try it this evening…I want something with great flavor and quick to make.
Thanks
Hi Jeff – thanks so much for the extra set of eyes on this – I will update the post! Yes – add the sun dried tomatoes at the same time as the pesto. They don’t need to cook – just warm. I hope you enjoy the recipe. – Bernie
This dish is really easy to prepare, and it’s always a hit in my house! I used Barilla’s Rustic Pesto for a hint of garlic. I lightly sautéed it on low heat for 30 seconds before adding the pasta and tomatoes to emphasize the pesto flavor. Thank you so much for sharing this recipe!
Hi Patty – so glad you enjoyed the recipe! Great protein addition with the chicken — I appreciate you taking the time to comment — Bernie
Hi Patty – so glad you enjoyed the recipe! Great protein addition with the chicken. I appreciate you taking the time to comment! — Bernie