Description

Ever wonder how a handful of ingredients can transform into a dish that tastes like summer in Italy? What if you could whip up an Easy Pesto Pasta that’s so delicious it earns a perfect 5-star rating from 44 happy eaters, yet takes just 25 minutes? This recipe’s your ticket to a vegetarian dinner that’s bursting with fresh basil, nutty Parmesan, and perfectly coated spaghetti

Ingredients

Scale

Let’s dive into the ingredients that make this Easy Pesto Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

1 recipe homemade basil pesto (prepared with ⅓ cup olive oil): The star, delivering vibrant, herby flavor. Sub: Store-bought pesto (see notes below).
12 ounces spaghetti pasta: Long, thin noodles perfect for the sauce to cling to. Sub: Linguine, fettuccine, or gluten-free pasta.
Freshly grated Parmesan cheese, for serving: Sharp, nutty richness. Sub: Pecorino Romano or nutritional yeast for vegan.
Fresh basil leaves, for garnish: Bright, colorful finish. Sub: Parsley or mint.
Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.

Homemade Basil Pesto (Quick Recipe)

2 cups fresh basil leaves: Bright, aromatic base. Sub: Half spinach or arugula for a milder flavor.
⅓ cup extra-virgin olive oil: Smooths and binds the pesto. Sub: Avocado oil.
¼ cup pine nuts: Nutty, creamy texture. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
¼ cup grated Parmesan cheese: Savory depth. Sub: Nutritional yeast for vegan.
1 garlic clove: Bold kick. Sub: ¼ teaspoon garlic powder.
1 tablespoon fresh lemon juice: Bright zing. Sub: Lime juice or white wine vinegar.
¼ teaspoon sea salt: To taste.

Blend all ingredients in a food processor until smooth, scraping down as needed. Makes ~1 cup. Store-bought note: Use ¾-1 cup high-quality store-bought pesto; adjust olive oil to ¼ cup if it’s very oily.

With just 5 core ingredients (plus pesto components), this dish is minimalist yet bold. Fresh basil and quality Parmesan make it a flavor star.

(Word count: ~400. Let’s cook!)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Pesto (5-7 Minutes, if Homemade)

In a food processor, combine 2 cups fresh basil, ⅓ cup olive oil, ¼ cup pine nuts, ¼ cup grated Parmesan, 1 garlic clove, 1 tablespoon lemon juice, and ¼ teaspoon sea salt. Blend until smooth, scraping down the sides as needed. Tip: Taste and adjust lemon or salt for balance.
If using store-bought pesto, measure ¾-1 cup and set aside. Reduce oil if needed to avoid greasiness.

Step 2: Cook the Pasta (8-10 Minutes)

Bring a large pot of salted water to a boil. Add 12 ounces spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Tip: Stir occasionally to prevent sticking.
Reserve 1 cup pasta cooking water, then drain the pasta.

Step 3: Combine and Finish (3 Minutes)

Transfer the drained spaghetti to a large skillet or bowl. Add the prepared pesto and ½ cup reserved pasta water. Toss to coat, adding more pasta water as needed to create a lightly creamy sauce. Tip: Start with less water and add gradually for perfect consistency.
If desired, gently warm the pasta over low heat for 1-2 minutes to meld flavors. Season with sea salt and black pepper to taste.

(Word count: ~750. Time to serve!)