If you're looking for a speedy, 15-minute pasta recipe to make for dinner tonight look no further than this Pasta al Pesto recipe. The classic bowl of pasta is made with homemade pesto and topped with delicious mini mozzarella bowls and some delicious cherry tomatoes.
This recipe is made with a tasty homemade pesto you won't be able to get enough of (and luckily this recipe makes a whole jar, and we've included lots of ideas for how to use it up below) and a topping of gooey burrata, this is our luxury take on pesto pasta you need to make asap! You can also use the pesto on so many other things, like this Mortadella and Burrata Sandwich or this Chicken Flatbread that has a yoghurt base and pesto over the top.
Why you'll love this Pasta Al Pesto
- Quick and easy to make, and tastes amazing whatever pesto or pasta you use.
- It makes a whole jar of pesto that you can use in this recipe and in a whole range of other recipes too
- You can jazz up pesto pasta with a whole range of toppings to make it exactly how you like it.
What you'll need for this recipe:
- Pine nuts: almonds, walnuts, hazelnuts and pistachios will also all make a delicious pesto, plus extra to serve
- Fresh basil: a big bunch with vibrant green leaves ideally but something like a pesto is ideal to use up any slightly older herbs that may have been in your fridge for a while
- Olive oil: choose something light in flavour as you'll be blending it into the pesto
- Garlic: fresh garlic is what I prefer but if you don’t like strong garlic flavour, you could use a roasted clove of garlic or a teaspoon of garlic granules.
- Lemon
- Black pepper
- Parmesan: pecorino and Grana Padano would make good substitutes - make sure the cheese you're using is vegetarian if that matters to you!
- Salt: nothing fancy here as it's just for seasoning not finishing
- Pasta: I like this Trofie pasta shape but honestly use anything you have that takes your fancy!
- Mini mozzarella pearls: optional but so good in this recipe. Use a ball of torn mozzarella if you can't find mini pearls.
- Cherry tomatoes: I roast these and stir them in for some colour and texture in the dish. It is optional though!
Substitutions and Variations
Basil: this recipe is for a basil pesto but you could use a mix of herbs if you want to make it a little different or use up what you have already. A mix of basil and parsley would be very good or a few chives thrown in too will give it a good flavour.
Pine nuts: a whole range of nuts will work - almonds, walnuts, hazelnuts and pistachios for example.
Mini mozzarella pearls: If you can't find them, you can leave out or sub for a ball of torn mozzarella. Burrata would also be delicious!
Here's how to make Pasta al Pesto
Below are some images to guide you on making the pesto, it's really simple as it just involves a blender or food processor. I prefer a food processor to keep some of the texture but use what you have. The full recipe is below too.
ONE: Start with the basil and the pine nuts to a blender.
TWO: Grate in the garlic clove. This is optional, skip it or add a teaspoon garlic granules if you'd rather.
THREE: Grate in a generous amount of parmesan.
FOUR: Pour in the lemon juice and olive oil, season with salt and pepper and then blitz until smooth. A food processor will keep it chunkier than a blender.
Cooking tips
How to toast pine nuts: I like to toast pine nuts in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly golden. You can toast them in the oven but they turn quickly from golden to black and burnt pine nuts are not very good as you can imagine!
How to store the pesto: any pesto you don’t use can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into the hot pasta when you use it, it’ll melt.
How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.
Frequently Asked Questions
Yes! Grilled and sliced chicken (or leftover roast chicken) goes really well here, as do crispy pieces of pancetta. Not protein, but while we're on the subject of add-ins, sundried tomatoes would also be delicious. Isle of Wight Tomatoes make some that are to die for!
You can store this basil pesto in a jar or airtight container in the fridge for a at least a week. Make sure it's properly sealed. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto.
Other recipes you might like
If you want to use up any leftover pesto, you can sub it in in my Chicken with White Beans and Pistachio Pesto, or Greek Lamb Burgers with Pesto. I also love this recipe for Pesto, Goats Cheese and Parma Ham on Toast, it's so delicious.
Pesto is also delicious in a sandwich! I love it in this Chicken, Bacon and Pesto Sandwich or also in the famed Desert Island Dishes recipe for Stanley Tucci's Favourite Sandwich. Yum!
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintPasta Al Pesto
Simple and tasty, can you ever beat pesto pasta, or Pasta al Pesto? It's so good and easier than you think.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
To Make The Pasta
- 200g dried pasta
- mini mozzarella pearls, to serve
- cherry tomatoes, to serve
To Make The Pesto
- 100g pine nuts, toasted
- 100g basil, handful of leaves reserved
- 200ml olive oil
- 1 garlic clove (optional)
- 1 lemon, zest and juice
- ½ tbsp freshly ground black pepper
- 70g parmesan
- salt, to taste
Instructions
- Add all of the pesto ingredients to a blender and blitz until smooth. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese. Decant the pesto to a clean jar.
- Bring a medium pan of water up to a boil, add the pasta and then lower the heat cooking for 2 minutes less than the packet instructions. When cooked, drain the pasta, reserving a little pasta water.
- Add 3 generous tablespoons of your pesto to the pan, followed by 1 tablespoon of the reserved pasta water, mix to combine.
- Tip the pasta into the sauce and warm together before dividing between two pasta bowls. Top with mini mozzarella pearls each if you like. Garnish with more basil leaves, cherry tomatoes. Season and drizzle over your best olive oil.
Equipment
Magimix 4200XL | Food Processor
Buy Now →
Our Place | Mini Perfect Pot 2.0
Buy Now →
Buy Now → Notes
How to store the pesto: any pesto you don’t use can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into the hot pasta when you use it, it’ll melt.
How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.
Leave a Reply