Creamy Basil Pesto Pasta

This creamy pesto pasta comes together fast and makes any night feel special even when you are rushing. Combining fresh basil pesto with hot pasta delivers a meal that bursts with summer flavor any time of year. You will not believe how easy it is to make homemade pesto and maybe even skip restaurant pasta after giving this version a try at home.

This is the dish I always make when basil is overflowing in my garden and sometimes I double the recipe just to have leftovers for quick lunches.

Ingredients

• Kosher salt: This flavors the pasta as it cooks For best result use kosher but table salt works
• Spaghetti: Brings satisfying texture Use any shape like linguini or penne if you prefer
• Fresh basil leaves: Signature taste of classic pesto Go for bright green and fragrant leaves
• Garlic cloves: Key to that robust pesto flavor Buy firm fresh garlic heads for best punch
• Toasted pine nuts: Optional but they offer buttery richness Choose golden and fragrant ones for best taste but can swap if needed
• Fresh lemon juice: Brightens and preserves pesto Use real lemon not bottled for clean taste
• Grated Parmesan and Pecorino Romano cheeses: Creamy salty umami Opt for freshly grated for best melt and flavor
• Olive oil: The base of the pesto Use a quality extra virgin for smooth texture and grassy notes
• Black pepper: Freshly ground wakes up all the flavors Use a peppermill if possible

Step-by-Step Instructions

Boil the Pasta:

Start by filling a large pot with water and bring it to a rolling boil over high heat Once bubbling vigorously add kosher salt to season the water well Slip in the spaghetti and cook stirring occasionally until al dente according to package timing Just before draining scoop about half a cup of pasta water and set aside then drain the pasta thoroughly

Make the Pesto:

While the pasta water heats up pile fresh basil garlic pine nuts kosher salt and pepper into a food processor or blender Pulse the mixture ten to fifteen times just until chopped evenly and rough not pureed This step releases the oils and flavors from the basil and nuts

Blend in the Good Stuff:

Add lemon juice cheeses and olive oil right into the basil mixture Blend until the mixture becomes mostly smooth and creamy with flecks of basil Use a spatula to scrape down the sides to make sure everything mixes evenly The pesto should smell fragrant and taste bright at this point

Toss the Pasta with Pesto:

Place the drained hot pasta in a large bowl or back in the pot Add the freshly made pesto and toss using tongs or two forks Work quickly so the pasta is still hot helping the pesto cling to every strand If the sauce is thick pour in some of the reserved pasta water a little at a time until each noodle glistens and the sauce looks silky

Finish and Serve:

Divide the pasta into bowls and dust with extra grated parmesan for good measure Add a crack of black pepper if you like and serve straight away

I adore the flavor that toasted pine nuts add They make the pesto impossibly rich and buttery Sometimes my son sneaks a handful as I toast them and it always makes us laugh Together we have made this pasta so many times it really is our comfort dish

Storage Tips

Store any leftover pesto pasta in an airtight container in the refrigerator for up to five days The flavors settle in and are just as tasty the next day For reheating put it in a microwave safe dish cover and heat in thirty second bursts stirring in between If the pasta becomes dry add a drizzle of olive oil or a splash of water to bring back that saucy texture

Ingredient Substitutions

No pine nuts on hand Cashews or walnuts will work in a pinch and still provide good creaminess You can swap out some of the basil with spinach if you are low on herbs or want a milder pesto Only have Parmesan No problem Use just one cheese and it will still be delicious

Serving Suggestions

A big green salad adds freshness and crunch to balance the creamy pasta Crusty bread or soft breadsticks are amazing for sopping up any extra sauce For a heartier meal toss in pieces of cooked chicken or roasted vegetables

Cultural and Historical Context

Classic Italian pesto hails from Genoa where basil grows lush in warm months Grinding basil with garlic cheese and nuts has roots in centuries old traditions making pesto pasta a dish with true heritage I first enjoyed it on a trip to Liguria inspired ever since to recreate it at home

Common Recipe Questions

→ Can I add chicken to this pasta?

Yes, adding precooked or rotisserie chicken brings extra protein and makes this dish heartier without overpowering the pesto flavor.

→ Which pasta works best?

Spaghetti is commonly used, but linguini, fettuccini, or any shape you like will pair well with fresh pesto sauce.

→ Is it necessary to use pine nuts in pesto?

No, you can omit pine nuts, or swap with cashews, almonds, or walnuts for a slightly different, but delicious taste.

→ Why reserve pasta water?

The starch in pasta water helps emulsify and thins the pesto, allowing it to evenly coat the noodles for a creamier finish.

→ What can I serve alongside this pasta?

Pair with crusty bread or breadsticks, and a crisp green salad for a balanced and satisfying meal.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container in the refrigerator for up to five days, and reheat gently in a microwave, adding a splash of water or olive oil if needed.

→ Why add lemon juice?

Lemon juice preserves the green color of the pesto and brightens up the overall flavor.