Every so often there are days we just want something different. Maybe we want pasta but a red sauce just isn’t what we are in the mood for. So what does one do? Look no further than pesto for your pasta.
I have to often remind myself there are other ways to prepare pasta than with my homemade marinara sauce. In this post I’ll cover the basics of pesto and how to use it with your pasta – along with some tips and advice.
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Recipe Sumamry
A basic pesto involves lots of olive oil, Parmesan or Romano grated cheese, some garlic and chopped basil. Throw in some pine nuts and process through a blender or food processor with a few pulses- and you’re sitting pretty.
You can use my classic pesto recipe here, if you want to make your own.
What type of pasta to use?
You can use any type. The thicker the pasta shape however I’d recommend using more pesto than if you were using angel hair pasta. A little pesto goes a long way, and you don’t want to smother your pasta with the pesto sauce.
How to Make Pesto Pasta
Step 1. Cook your pasta like you normally would. I’ve used both spaghetti, penne, angel hair, etc. If you’re new to cooking pasta, just check the package for instructions.
Step 2. I also add in a little bit of olive oil to the boiling water if I am concerned that my pasta may stick together for a lack of sauce. You can also add the olive oil after you drain the pasta in the next step.
Step 3. Drain the pasta but reserve some of the cooking water off to the side.
Step 4. Mix together the pesto and the pasta. If you find the pasta is too dry, use some of the reserved water to add moisture.
PRO TIP: There are two reasons for using the cooking water rather than fresh water. One, the cooking water is warm, not cold and therefore won’t turn your pasta into a cold mess. Two, the cooking water has the flavor of the pasta and is less likely to dilute the pasta or pesto flavor than using fresh water would.
Lastly, sprinkle the pasta with some grated cheese and eat to your heart’s delight. Of course, remember to try and balance your carbs with some protein and a nice fresh salad.
Recipe Card
Pesto and Pasta
Ingredients
- 1/2 cup pesto
- 8 oz pasta
- 1 tsp extra virgin olive oil
- Romano cheese for topping (optional)
- red pepper flakes optional
Instructions
- Cook the pasta according to package instructions. Add some olive oil to the water to help prevent sticking since we're not using a "saucy" sauce. You can also add the olive oil after you take the pasta out and drain it.8 oz pasta, 1 tsp extra virgin olive oil
- When pasta is done, reserve some of the pasta water for later and drain the pasta.
- Place pasta in a large bowl and add the pesto. Stir to incorporate well. If it's too dry, add some of the reserved pasta water you set aside earlier.1/2 cup pesto
- Serve warm and top with extra cheese or red pepper flakes if preferred.Romano cheese, red pepper flakes
Notes
- For a homemade pesto check out my genovese pesto recipe.
- Use more or less pesto to taste. If you’re using storebought pesto, I can’t guarantee results. Look for brands that keep to basic ingredients and only use olive oil.
Nutrition
How to use frozen pesto.
If you’re using pesto you froze, then let the pesto thaw and get to room temperature before trying to add it to the pasta. If you’re in a rush, then place some butter in a pan and slowly heat the pesto over low.
I don’t like reheating pesto over the stove because the cheese will tend to stick to the pan as it heats up. The butter helps limit this a bit, but if possible let it thaw in the fridge and then let it come to room temp.
What to look for in a store bought brand
Not all pestos are alike. So if you’re looking for a good online brand then look at the ingredients. Make sure that it uses extra virgin olive oil, garlic, basil, and Parmesan or Romano cheese.
It’s okay if it doesn’t use nuts – many are nut-free. But if they do, try to get one with pine nuts. If not, that’s totally fine.
Mangia Bene!
Liz
