Pesto Pasta
The best recipes are the simplest. Pesto pasta with homemade basil pesto, al dente noodles and a sprinkle of Parmesan? Perfection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 ounces bucatini pasta (or spaghetti)*
- 1/2 cup homemade Best Basil Pesto, Vegan Cashew Pesto, Cashew Pesto, or Walnut Pesto (or purchased pesto)
- 1/2 cup pasta water
- 1 cup cherry tomatoes, sliced (optional)
- 1/4 to 1/2 teaspoon kosher salt
Instructions
- Make the pesto: Best Basil Pesto, Vegan Cashew Pesto, Cashew Pesto, or Walnut Pesto.
- Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
- When the pasta is done, reserve about 1 cup pasta water. Then drain it and add it to a large bowl. Toss the pasta with the pesto, pasta water, 1/4 teaspoon kosher salt, and stir until evenly coated. Taste and add additional salt or pasta water if needed (the exact amount depends on the pesto and your pasta water, so it will vary — salt until the flavor pops!). Stir in tomatoes if using. Serve immediately.
Notes
*This quantity makes 3 to 4 modest servings, so you may need to double based on your eaters hunger level.
Find it online: https://www.acouplecooks.com/pesto-pasta/
