Pesto Pasta (2024)

Your new go-to summer dinner: Pesto Pasta! Vibrant pesto tangled with whole wheat noodles, a handful of Parmesan, and whatever additions you please (tomatoes! spinach! chicken!) this is a fresh, fuss-free dinner to eat and repeat.

Why You’ll Love This Summer Pasta Recipe

• Pesto Pasta Is Summertime Bliss. From Pesto Salmon to Grilled Pesto Chicken Skewers, we enjoy delicious pesto recipes all summer long. When it comes to a batch of Basil Pesto’s highest calling, however, a fresh batch of pasta (or this Chicken Pesto Pasta) is darn near impossible to beat.
• It’s Easy Yet Impressive. This is the best pesto pasta recipe for an easy weeknight meal or an elegant dinner party. It’s simple to make and ready in under 30 minutes, but it delivers majorly crowd-pleasing flavor.
• Versatile. Enjoy it as is, or top it with Air Fryer Chicken Breast, Grilled Shrimp Seasoning, or Baked Salmon in Foil.
• Pesto Pasta Is Good for You. By adding fresh vegetables like cherry tomatoes and spinach, as well as using whole wheat noodles, eating pesto pasta can be healthy and is an absolute pleasure. My homemade Basil Pesto is healthy, so it will help keep this recipe on the lighter side too.

How to Make Pesto Pasta

The Ingredients

• Whole Wheat Pasta. Using whole wheat pasta is an easy, healthy swap. I recommend using long pasta noodles like spaghetti or fettuccini (or even penne pasta), as they hold the pesto nicely.
• Tomatoes. Pesto pasta with tomatoes is absolutely scrumptious! The sweetness of the tomatoes pairs wonderfully with the nutty, creamy pesto sauce.
• Pesto. Deliciously clings to every noodle, ensuring each bite is packed with exuberance.

• Lemon Juice. For brightness, balance, and acidity.
• Red Pepper Flakes. Adds a touch of heat. If you prefer less spice, you can omit them.
• Greens. Sneak extra greens into your pasta by adding some arugula or spinach. Both greens are rich in vitamins and minerals.
• Pine Nuts. A finishing sprinkle of toasted pine nuts adds texture and makes this dish complete.
• Parmesan. Because you can never have too much parmesan!

The Directions

1. Cook the Pasta. Reserve some pasta water.

2. Cook the Tomatoes. Cook until they’re beginning to burst.

3. Drain the Pasta. Add it to the tomatoes.

4. Stir in the Pesto. Toss with the juice, salt, and red pepper flakes until coated. Add reserved pasta water as desired.

5. Add the Arugula. Stir until it wilts.

6. Add Pine Nuts and Parmesan. Enjoy!

Recipe Variations

• Creamy Pesto Pasta. To make pesto pasta creamy, add avocado like this Avocado Pesto or Greek yogurt like the basil pesto from The Well Plated Cookbook.
• Vegan Pesto Pasta. To make this recipe vegan, swap the Parmesan for nutritional yeast.
• Seafood Pesto Pasta. Seafood goes well with pesto pasta. Grilled Cod, Pan Seared Salmon, or Air Fryer Shrimp would all be tasty additions.
• Meaty Pesto Pasta. For pesto pasta with chicken, toss in my Baked Bone In Chicken Breast or Grilled Chicken Tenders. Other options I love are Air Fryer Steak and Stuffed Pork Tenderloin.
• Veggie Pesto Pasta. Mix Sautéed Mushrooms, Roasted Red Peppers, or Grilled Eggplant into your pasta, or serve them on the side.
• Pesto Pasta with Bacon. To elevate pesto pasta, top your finished pasta with Oven Baked Bacon or Air Fryer Bacon.

Storage Tips

• To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
• To Reheat. Pesto pasta can be reheated. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Pesto Pasta

• Salad. Another summery salad like Spinach Strawberry Salad and Arugula Salad would both be tasty with this recipe.
• Bread. A slice of bread goes with pesto pasta. Pair this pasta with Rosemary Olive Oil Bread or No Knead Focaccia.
• Veggies. Sauteed Zucchini Recipe, Roasted Mushrooms, or Roasted Broccoli and Carrots would be scrumptious paired with this pasta.
• Meatballs. Turkey Meatballs or Chicken Meatballs would be ideal for a protein addition.

• Sauté Pan. Perfect for making this pasta on the stove.
• Citrus Juicer. The only way I’ll juice lemons and limes.
• Cheese Grater. Grating your own cheese is worth the extra step!

Recipe Tips and Tricks

• Pasta Water Is Your Friend. When trying to create the perfect texture for our sauce, using pasta water is key. Not only does it help thin the sauce, but the starches in the water also help it cling to the noodles.
• Don’t Burn the Pine Nuts! If you decide to add the optional pine nuts, it is imperative that you watch them constantly. It only takes a minute for them to go from delightfully toasted to scorched.
• Grate Your Own Cheese. I can’t overstress the importance of grating your own cheese for homemade pesto and for this pasta recipe. Please skip the lackluster green can and pick up some real-deal Parmesan cheese!