FAQs About Pasta al Pesto

Many types work well for Pasta al Pesto , but long pasta like spaghetti, linguine, or fettuccine is most traditional. Their smooth strands wrap perfectly around the basil sauce. Short pasta like penne, fusilli, or farfalle also holds the pesto nicely in curves and ridges, giving you a burst of flavor in every bite.

Can you put pesto straight into pasta?

Yes, and that’s the beauty of Pasta al Pesto . Once your pasta is cooked and drained, add the pesto off the heat. Toss it gently so the sauce coats every strand without cooking the basil or melting the cheese too much. Never cook pesto directly on the stove — this keeps the flavor fresh and the color bright.

What ingredients do you need for pesto pasta?

For classic Pasta al Pesto , you need just a few basics: fresh basil leaves, garlic, pine nuts (or walnuts), Parmesan or Pecorino cheese, extra virgin olive oil, and salt. Some people add a squeeze of lemon juice for extra brightness. You’ll also need good-quality pasta and, if you like, crunchy garlic breadcrumbs on top.

What do Italians do with pesto?

In Italy, pesto is most famous for coating pasta, but it’s also used in other simple ways. Italians spread pesto on toasted bread, stir it into soups for extra flavor, or serve it as a dip for fresh veggies. For Pasta al Pesto , they always mix the sauce with hot pasta off the heat to keep the basil’s flavor fresh and lively.

Pasta al Pesto – The Best Quick Italian Pasta (2025)

Name: Pasta al Pesto: The Best Fresh Italian Recipe for Quick Meals
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 10 oz linguine or spaghetti; 2 tsp salt for pasta water; 1 batch homemade basil pesto; ½ cup breadcrumbs or 2 bread slices; 1 garlic clove, grated; ½ tsp olive oil; ½ tsp Italian seasoning; Pinch salt; Optional: red pepper flakes, extra Parmesan, black pepper

Pasta al Pesto: The Best Fresh Italian Recipe for Quick Meals

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Pasta al Pesto is a quick, fresh Italian pasta dish with homemade basil pesto and garlic breadcrumbs, ready in 30 minutes for a vibrant meal.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

10 oz linguine or spaghetti
2 tsp salt for pasta water
1 batch homemade basil pesto
½ cup breadcrumbs or 2 bread slices
1 garlic clove, grated
½ tsp olive oil
½ tsp Italian seasoning
Pinch salt
Optional: red pepper flakes, extra Parmesan, black pepper

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and keep warm.
2. Toast bread slices or use store-bought crumbs. Heat olive oil in a skillet, add grated garlic, sauté until fragrant. Stir in breadcrumbs and salt, toast until golden, then mix in Italian seasoning.
3. Off the heat, toss the warm pasta with homemade basil pesto until evenly coated.
4. Serve immediately, topped with garlic breadcrumbs, extra Parmesan, black pepper, and red pepper flakes if desired.

Notes

Use fresh basil and quality olive oil for the brightest flavor.
Mix pesto and pasta off the heat to preserve color and taste.
Store leftover pesto separately in a jar topped with a thin layer of olive oil.
Enjoy within 2 days for best freshness.

Nutrition

Serving Size: 1 bowl
Calories: 323
Sugar: 3g
Sodium: 1268mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 3g
Protein: 11g
Cholesterol: 0mg

Find it online: https://www.flavourrecipe.com/pasta-al-pesto/