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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 balls and some delicious cherry tomatoes.
Table of Contents
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 yogurt base and pesto over the top. If you want a creamier, more luxurious dinner, you need my Creamy Pesto Pasta. It’s the same pesto recipe as here but with a few extras to make it creamy.
Why you’ll love this recipe
- Quick and easy to make, and tastes amazing with 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.
Ingredients
- Pine nuts: Almonds, walnuts, hazelnuts, and pistachios (see Pistachio Pesto!) will all make a delicious pesto. Save a little extra to serve. And if there are nut allergy concerns, skip them entirely.
- Fresh basil: Traditionally, pesto’s main herb is basil, so make sure to choose the greenest, most vibrant leaves for this recipe. Other herbs can work, too.
- Olive oil: Choose something light in flavor, as you’ll be blending it into the pesto
- Garlic: Fresh garlic is what I prefer, but if you don’t like strong garlic flavor, you could use a roasted clove of garlic or a teaspoon of garlic granules.
- Lemon: This lifts the dish and brings out great flavor from the basil and cheese.
- Parmesan: Pecorino and Grana Padano would make good substitutes – make sure the cheese you’re using is vegetarian if that matters to you!
- 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 color 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 flavor.
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 them out or sub for a ball of torn mozzarella. Burrata would also be delicious!
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 at the bottom of the page too.
ONE: Start with the basil and the pine nuts in a blender.
TWO: Grate in the garlic clove. This is optional; skip it or add a teaspoon of 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.
Tips from Margie’s kitchen
- How to toast pine nuts: Pine nuts burn fast, so a stovetop toast where you can watch them closely beats the oven every time. Use medium-high heat and keep the pan moving constantly – you’re looking for an even, light golden color all over, which usually takes just a couple of minutes. Pull them the second they turn, since the gap between perfectly toasted and burnt is smaller than you might think.
- How to store the pesto: Leftover pesto keeps in the fridge for a week when sealed in an airtight jar or container. If you want it to last longer, press it down flat and add a thin layer of olive oil over the surface (this keeps the air out and reduces spoilage). If the oil firms up a bit, don’t worry…it will melt once it hits hot pasta.
- How to store basil: Treat any extra basil like cut flowers – trim the stems and place the bunch in a small glass of water. Drape a loose plastic bag over the herbs and tuck it in to seal in the humidity. It will stay fresh for close to a week.
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, sun-dried 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 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 leveling 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.
Any leftovers can be kept in the fridge in an airtight container for 3 days. I also like this recipe cold (well, room temperature – remove from the fridge 20-30 minutes before serving so it loses its fridge chill), and it almost becomes a pasta salad. If needed, add a drizzle more olive oil or lemon juice to loosen it. It sometimes dries up a little when in the fridge for a day.
I find the best way to reheat is in a pan over medium heat. Add a knob of butter and stir often until it’s hot and melted again. The butter helps the sauce keep its nice creamy texture. Otherwise, the microwave works too for 1-2 minutes until piping hot.
I wouldn’t recommend freezing the pasta once it’s all mixed up, as I find creamy sauces don’t always freeze well. What you can do is freeze the pesto! Either freeze it in an airtight container, ice cube trays, or a freezer bag. The freezer can sometimes darken the pesto in color, so don’t be alarmed. It will still taste delicious. You can keep it in the freezer for up to 3 months.
You can make the pesto ahead of time and have that ready (or use store-bought). See cooking tips on how to store the pesto. When serving, boil the pasta and make up the sauce as instructed. Toss in the pasta, and you’re done.
Other recipes you might like
If you want to use up any leftover pesto, you can sub it in my Chicken with White Beans and Pistachio Pesto or Greek Lamb Burgers with Pesto. I also love this recipe for Pesto, Goat Cheese, and Parma Ham on Toast (it’s so delicious).
Pesto is also delicious in a sandwich! I love it in this Chicken Mayonnaise Sandwich or in the famed Desert Island Dishes recipe for Stanley Tucci’s Favorite Sandwich. Yum! For more pasta recipes in general, try my Chicken Vodka Pasta or Prawn and Chorizo Pasta.
Easy Pasta Recipes
Creamy Pesto Pasta with Burrata
Easy One Pot Dishes
One Pan Pasta and Peas
Easy Pasta Recipes
Pistachio Pesto Pasta (Pasta Al Pesto Pistacchio)
Easy Pasta Recipes
Chicken Macaroni Pasta Salad
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, and 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!
Pasta al Pesto
Ingredients
For the pasta:
- 7 oz dried pasta
- mini mozzarella pearls, to serve
- cherry tomatoes, to serve
For the pesto:
- 3.5 oz pine nuts, toasted
- 3.5 oz fresh basil, handful of leaves reserved
- 6.75 fl oz olive oil, about generous 3/4 cup
- 1 garlic clove, optional
- 1 lemon, zest and juice
- 1/2 tbsp freshly ground black pepper
- 2.5 oz 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 into 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 if you like. Garnish with more basil leaves and cherry tomatoes. Season and drizzle over your best olive oil.
Notes
Make-ahead and storage
To store: Any leftovers can be kept in the fridge in an airtight container for 3 days. To reheat: I find the best way to reheat is in a pan over medium heat. Add a knob of butter and stir often until it’s hot and melted again. The butter helps the sauce keep its nice creamy texture. Otherwise, the microwave works too for 1-2 minutes until piping hot. To freeze: I wouldn’t recommend freezing the pasta once it’s all mixed up, as I find pasta doesn’t always freeze that well. What you can do is freeze the pesto! Either freeze it in an airtight container, ice cube trays, or a freezer bag. The freezer can sometimes darken the pesto in color, so don’t be alarmed, but it will still taste delicious. You can keep it in the freezer for up to 3 months. Make-ahead: You can make the pesto ahead of time and have that ready (or use store-bought). See the tips on how to store the pesto. When ready, boil the pasta and make up the sauce as instructed. Toss in the pasta, and you’re done.More quick tips
How to toast pine nuts: Pine nuts burn fast, so a stovetop toast where you can watch them closely beats the oven every time. Use medium-high heat and keep the pan moving constantly – you’re looking for an even, light golden color all over, which usually takes just a couple of minutes. Pull them the second they turn, since the gap between perfectly toasted and burnt is smaller than you might think. How to store basil: Treat any extra basil like cut flowers – trim the stems and place the bunch in a small glass of water. Drape a loose plastic bag over the herbs and tuck it in to seal in the humidity. It will stay fresh for close to a week.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
