Basil pesto pasta is a timeless dish that never fails to deliver comfort and delight. With its vibrant green hue and rich, creamy texture, this recipe is a celebration of simple, fresh ingredients. Perfect for a busy weeknight or a leisurely weekend meal, this ultra-creamy version elevates the classic pesto pasta to new heights. Whether you’re a seasoned cook or a kitchen novice, this recipe promises a deliciously satisfying experience with every bite.
Steps
- Boil a large pot of water with salt added, then cook the pasta as per the packet instructions. Before draining, reserve 1 cup of the pasta water.
- Drain the pasta using a colander and let it sit for a minute. Move the pasta to a bowl instead of the cooking pot to avoid excess heat.
- Mix the pasta with pesto and 1/4 cup of the reserved pasta water, tossing to coat well. Add more water if needed for a smooth and saucy texture.
- Taste and adjust seasoning with salt and pepper if necessary. Serve immediately, topped with fresh parmesan cheese.
Ingredients
- 1 quantity homemade pesto
- 300 – 350 g (10 – 12 oz) pasta of choice (such as ziti, penne, or spaghetti)
- 2 teaspoons salt
- 3/4 cup pasta cooking water
- Parmesan cheese, for serving
FAQ
- How can I make pesto pasta less oily?
- To avoid a greasy texture, use pasta cooking water to thin out the pesto. The starch in the water will emulsify with the pesto, creating a glossy sauce that coats the pasta evenly without the need for excess oil.
- What is the best type of pasta to use for pesto pasta?
- While you can use any pasta, penne or ziti are preferred because they’re easy to toss and help achieve a juicy coating. Spaghetti and other long, thin pastas are also good options but may require more attention to keep saucy.
- Why shouldn’t I toss pesto pasta on the stove?
- Tossing pesto pasta on a hot stove can cause the basil in the pesto to turn black due to the heat. It’s best to mix the pasta and pesto in a bowl to avoid discoloration.
- Can I reheat leftover pesto pasta?
- It’s not recommended to reheat leftover pesto pasta as the basil can turn black. Instead, let it come to room temperature before consuming for the best flavor and appearance.
- How should I season pesto pasta?
- Salt the water used to cook the pasta. Pesto typically isn’t seasoned enough on its own, so salting the cooking water ensures the final dish is well-seasoned.
Tips
- Always save at least one cup of pasta cooking water before draining the pasta. The starch in the water helps emulsify the pesto sauce, making it coat the pasta evenly and adding a glossy finish without using excess oil.
- Avoid tossing the pesto pasta in the pot you cooked it in, as the residual heat can turn the basil black. Instead, transfer the pasta to a bowl to mix with the pesto sauce.
- Refrain from reheating leftover pesto pasta, as it can cause the basil to turn black. Instead, enjoy it at room temperature for the best flavor and texture.
- Remember to salt the pasta cooking water adequately. Pesto typically isn’t seasoned enough on its own, so the salted water helps ensure the pasta is properly seasoned when combined with the pesto.
Equipment
- Large Pot – for boiling pasta.
- Colander – for draining the pasta.
- Mixing Bowl – to toss the pasta with the pesto sauce.
