Pesto Pasta

Since I had already posted a pesto recipe, I wasn’t sure it was worth it to post a pesto pasta recipe. You just pour it in, mix and serve, right ?


There’s not much to do indeed, but you have to keep in mind 2 things :

  • Never heat up your pesto ! It will lose its flavour.
  • Add some pasta water to your sauce !

Simply set aside a glass of starchy pasta water by the end of the pasta cooking time. You will add to the drained pasta in their cooking pot, with the heat turned off. As you mix your pesto in, the starchy water will emulsify with the pesto oil, making for a smooth and glossy sauce.

I love to make this recipe either with spaghetti or short pasta such as trofie or fusilli.

Ready ? Make your pesto, then treat yourself to this 15mn recipe !

Difficulty: Beginner Prep Time 15 min Total Time 15 mins
Servings: 2
Best Season: Summer


Pesto pasta is one of the obvious, most delicious ways to use a fresh pesto. With the help of pasta water, your pesto will coat the pasta beautifully, making its olive oil, basil and garlic flavours shine. 



  1. Cook your pasta !

    Bring a medium-large pot of water (3L for 2 servings) to a boil.

    Once boiling, add your salt, then your pasta.

    Let it cook until slightly under al dente, tasting 2 minutes before the end of the theoretical package time.

    Towards the end of the cooking time, set aside 1/2 a glass of pasta water.

    Remove from heat and drain your pasta. Add it back to your pot. 

    Add your pesto, then half your amount of pasta water. Mix vigorously, adding more water if needed.

    When your sauce is nice and glossy, sprinkle with some Pecorino and serve right away ! 

    Et voilà !! You're done ! 

Keywords: home made, pesto pasta, pesto, genovese, basil, olive oil, garlic

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