Pesto Pasta with plenty of pesto sauce
This pesto pasta recipe delivers a juicy, flavorful dish that's slick with homemade pesto sauce—never dry or gluey. The secret is using starchy pasta cooking water to emulsify the sauce, creating a silky coating on every strand. Ready in under 20 minutes!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 quantity homemade pesto See Note 1 for recipe
- 325 g pasta of choice ziti, penne, or spaghetti recommended
- 2 tsp salt for pasta water
- 0.75 cup pasta cooking water reserved before draining
- 0.5 cup grated Parmesan cheese for serving
Instructions
Preparation Steps
- Bring a large pot of water to a boil and add salt.
- Add pasta and cook according to package instructions until al dente.
- Just before draining, use a measuring cup to reserve 1 cup of the starchy pasta cooking water.
- Drain the pasta in a colander and let it sit for about 1 minute to steam off excess moisture.
- Transfer the hot pasta to a large mixing bowl (do not use the hot cooking pot).
- Add the pesto and 0.25 cup of reserved pasta water. Toss vigorously to coat the pasta, adding more water as needed until the sauce is silky and clings to the noodles.
- Taste and adjust seasoning with additional salt and freshly ground black pepper if desired.
- Serve immediately, garnished with extra grated Parmesan cheese.
Notes
For best results, make your own pesto using fresh basil, pine nuts, garlic, Parmesan, and olive oil. If using store-bought, choose a high-quality brand. Leftovers can be stored in the fridge for up to 3 days—reheat gently with a splash of water to revive the sauce.