19 Delicious Pesto Pasta Recipes Easy to Make

Ready to transform your pasta nights with minimal effort and maximum flavor? Our roundup of 19 Delicious Pesto Pasta Recipes Easy to Make is your ticket to quick, satisfying meals that don’t skimp on taste. Whether you’re craving classic basil pesto or something with a twist, these dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Classic Basil Pesto Pasta

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making basil pesto pasta, a dish that feels like a gentle embrace from the garden itself.

Ingredients

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, finely minced
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/4 cup Pecorino Romano, freshly grated
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 12 oz dried spaghetti

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, combine basil, olive oil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Romano, salt, and pepper in a food processor.
3. Process the mixture on high until smooth, scraping down the sides as needed, about 2 minutes.
4. Add the spaghetti to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti.
6. Return the spaghetti to the pot and toss with the pesto, adding reserved pasta water a tablespoon at a time to reach desired consistency.
7. Serve immediately, garnished with additional grated Parmigiano-Reggiano and a drizzle of olive oil if desired.

Silky strands of pasta coated in vibrant green pesto offer a burst of fresh basil and nutty richness, with the cheeses adding depth. For a twist, top with slow-roasted cherry tomatoes or serve alongside grilled chicken for added protein.

Sun-Dried Tomato Pesto Pasta

Remembering the warmth of summer, this dish brings together the deep, concentrated flavors of sun-dried tomatoes with the fresh, herbal notes of basil, creating a pesto that’s both rich and vibrant. It’s a simple yet profound way to celebrate the season’s bounty, even when the days grow shorter.

Ingredients

• 8 oz dried pasta, such as fusilli or penne
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1/4 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1 cup fresh basil leaves, tightly packed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts, garlic, basil, salt, and pepper in a food processor. Pulse until the mixture is finely chopped but still slightly chunky.
3. Transfer the cooked pasta to a large mixing bowl. Add the pesto and toss to coat evenly. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Tip: The residual heat from the pasta will help meld the flavors together.
4. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired. Tip: For an extra layer of flavor, top with crumbled goat cheese or roasted cherry tomatoes.

The texture of this pasta is delightfully chewy, with the pesto clinging to every nook and cranny, offering bursts of umami from the sun-dried tomatoes and a nutty crunch from the pine nuts. Try serving it alongside a crisp, green salad for a meal that feels both indulgent and balanced.

Avocado Pesto Pasta

Wandering through the kitchen on a quiet afternoon, the idea of blending the creamy richness of avocados with the fresh, herbaceous notes of traditional pesto came to mind, leading to the creation of this Avocado Pesto Pasta. It’s a dish that marries simplicity with depth, offering a comforting yet vibrant meal.

Ingredients

• 8 oz dried spaghetti
• 1 ripe Hass avocado, pitted and peeled
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp pine nuts, lightly toasted
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, combine the avocado, basil, olive oil, pine nuts, garlic, sea salt, and black pepper in a food processor. Pulse until smooth, scraping down the sides as needed.
3. Transfer the avocado pesto to a large mixing bowl. Stir in the Parmesan cheese and lemon juice until fully incorporated.
4. Add the drained spaghetti to the bowl with the avocado pesto. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan cheese if desired.

Creating this dish, the velvety texture of the avocado pesto clings beautifully to each strand of pasta, offering a lush, creamy bite with a bright finish from the lemon. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a few cracks of black pepper on top.

Spinach and Walnut Pesto Pasta

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and depth of flavors in a dish that feels both nourishing and indulgent. Spinach and walnut pesto pasta, with its vibrant green hue and rich, nutty undertones, is a testament to the beauty of combining a few quality ingredients with care and intention.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 2 cups fresh baby spinach, tightly packed
• 1/2 cup walnuts, toasted
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the spinach, toasted walnuts, olive oil, Parmesan, garlic, sea salt, black pepper, and lemon juice in a food processor. Pulse until the mixture is smooth but still slightly textured.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
4. Add the pesto to the pasta, tossing gently to coat. If the sauce is too thick, gradually add the reserved cooking water until the desired consistency is achieved.
5. Serve immediately, garnished with additional grated Parmesan and a sprinkle of toasted walnuts for crunch.

Beyond its creamy texture and the earthy warmth of walnuts, this pasta sings with the freshness of spinach and a bright hint of lemon. Consider serving it alongside grilled chicken or atop a bed of arugula for an extra layer of flavor and texture.

Roasted Red Pepper Pesto Pasta

On a quiet evening, when the kitchen feels like a sanctuary, the Roasted Red Pepper Pesto Pasta emerges as a comforting embrace, blending the sweetness of peppers with the earthy depth of basil. It’s a dish that whispers of summer’s bounty, inviting you to savor each bite slowly.

Ingredients

• 12 oz dried fusilli pasta
• 2 large red bell peppers, roasted and peeled
• 1/2 cup extra-virgin olive oil
• 1/3 cup toasted pine nuts
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, tightly packed

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the flesh.
3. In a food processor, combine the roasted peppers, olive oil, pine nuts, garlic, Parmigiano-Reggiano, salt, and black pepper. Pulse until the mixture is smooth but still slightly textured.
4. Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente, about 9 minutes. Drain, reserving 1/2 cup of the pasta water.
5. In a large skillet over low heat, warm the pesto. Add the cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
6. Fold in the fresh basil leaves just before serving to preserve their vibrant color and aroma.

Rich in texture and bursting with flavor, this pasta dish offers a delightful contrast between the creamy pesto and the al dente fusilli. Serve it with a sprinkle of extra Parmigiano-Reggiano and a drizzle of olive oil for an elegant finish.

Kale and Almond Pesto Pasta

Beneath the soft glow of the kitchen light, the vibrant green of kale and the rich aroma of toasted almonds come together in a dish that feels both nourishing and indulgent. This kale and almond pesto pasta is a celebration of simple ingredients transformed into something truly special.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 2 cups fresh kale, stems removed and leaves roughly chopped
• 1/2 cup raw almonds, toasted
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the kale, toasted almonds, olive oil, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Pulse until the mixture is finely chopped but still slightly textured, about 1 minute.
3. Transfer the pesto to a large mixing bowl. Add the drained pasta and toss to coat evenly, adding reserved pasta water 1 tbsp at a time until the desired consistency is achieved.
4. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired. Tip: For a nuttier flavor, toast the almonds until they are golden brown and fragrant before adding them to the food processor. Tip: Massaging the kale with a bit of olive oil before blending can help soften its texture. Tip: The pesto can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead option.

The pasta is luxuriously coated in a pesto that’s both creamy and textured, with the kale offering a slight bitterness that’s beautifully balanced by the sweetness of the almonds. Try serving it with a sprinkle of red pepper flakes for a subtle heat that complements the dish’s richness.

Cilantro Lime Pesto Pasta

Sometimes, the simplest combinations bring the most comfort, like the bright, herbaceous notes of cilantro mingling with the zesty tang of lime in this pesto pasta. It’s a dish that whispers of summer evenings and the joy of cooking with fresh, vibrant ingredients.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 2 cups fresh cilantro leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/4 cup pine nuts, lightly toasted
• 2 cloves garlic, minced
• 1 lime, zested and juiced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine cilantro, olive oil, pine nuts, garlic, lime zest, lime juice, salt, and pepper in a food processor. Pulse until the mixture is finely chopped but still slightly textured.
3. Transfer the drained pasta back to the pot. Add the cilantro lime pesto and toss to coat evenly. If the mixture seems too thick, gradually add the reserved pasta water until the desired consistency is achieved. Tip: The starch in the pasta water helps the pesto cling to the noodles.
4. Stir in the grated Parmesan cheese until well incorporated. Tip: For a richer flavor, let the pasta sit for a minute before serving to allow the flavors to meld.

The pasta should be luxuriously coated in the pesto, with each bite offering a burst of citrus and herb. Serve it with a sprinkle of additional Parmesan and a lime wedge on the side for an extra zing.

Artichoke Pesto Pasta

Wandering through the quiet of the morning, the thought of a dish that marries the earthy depth of artichokes with the bright freshness of pesto comes to mind, a comforting yet vibrant meal to savor slowly.

Ingredients

• 8 oz dried pasta, such as fusilli or penne
• 1 cup fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the basil, olive oil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor. Pulse until the mixture is smooth, scraping down the sides as needed.
4. Drain the pasta, reserving 1/4 cup of the cooking water, and return the pasta to the pot.
5. Add the artichoke hearts and pesto to the pasta, tossing gently to combine. If the mixture seems too thick, gradually add the reserved cooking water until the desired consistency is achieved.
6. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.

Rich in flavor and texture, this Artichoke Pesto Pasta offers a delightful contrast between the creamy pesto and the tender, slightly tangy artichoke pieces. For an extra touch of elegance, serve it on warmed plates with a side of crusty artisanal bread to soak up any remaining sauce.

Pea and Mint Pesto Pasta

As the golden light of early evening spills across the kitchen counter, there’s a quiet simplicity in preparing a dish that sings of summer’s bounty. This pea and mint pesto pasta, with its vibrant hues and refreshing flavors, feels like a gentle whisper of the season’s joy.

Ingredients

• 8 ounces of dried fusilli pasta
• 1 cup of fresh green peas, blanched
• 1/2 cup of fresh mint leaves, tightly packed
• 1/4 cup of extra-virgin olive oil
• 1/4 cup of grated Parmigiano-Reggiano cheese
• 1 small garlic clove, minced
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of fresh lemon juice
• 1/4 cup of toasted pine nuts

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, combine the blanched peas, mint leaves, olive oil, Parmigiano-Reggiano, minced garlic, sea salt, black pepper, and lemon juice in a food processor. Pulse until the mixture is finely chopped but still retains some texture.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
4. Add the pea and mint pesto to the pasta, tossing gently to coat. If the mixture seems too thick, gradually add the reserved cooking water until the desired consistency is achieved.
5. Garnish with toasted pine nuts and serve immediately.

Silky strands of pasta cradle the bright, herbaceous pesto, each bite bursting with the sweetness of peas and the coolness of mint. For an extra touch of elegance, serve alongside a crisp, chilled white wine or atop a bed of peppery arugula.

Pumpkin Seed Pesto Pasta

On a quiet evening, when the light slants just so, there’s a dish that whispers of autumn’s approach yet feels perfectly at home in the height of summer. Pumpkin Seed Pesto Pasta is that rare blend of nutty richness and fresh vibrancy, a testament to the simple pleasures of seasonal cooking.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 cup fresh basil leaves, tightly packed
• 1/2 cup raw pumpkin seeds, toasted
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a food processor, combine the toasted pumpkin seeds, basil leaves, minced garlic, Parmesan cheese, lemon juice, sea salt, and black pepper. Pulse until the ingredients are finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Scrape down the sides as needed to ensure even blending.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
6. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Serve immediately, garnished with additional grated Parmesan and a sprinkle of toasted pumpkin seeds for texture.

Unassuming yet unforgettable, this pasta dish marries the earthy crunch of pumpkin seeds with the bright, herbal notes of basil. The pesto clings to each curve of the pasta, offering a dish that’s as pleasing to the palate as it is to the eye. Consider serving it alongside a crisp white wine or atop a bed of arugula for an added peppery bite.

Garlic Scape Pesto Pasta

Just as the summer sun begins to wane, casting long shadows across the kitchen, there’s a quiet joy in crafting a dish that captures the essence of the season. Garlic scape pesto pasta, with its vibrant green hue and bold flavors, is a testament to the beauty of simplicity and the depth of seasonal ingredients.

Ingredients

• 8 ounces of dried pasta (such as linguine or spaghetti)
• 1 cup of garlic scapes, roughly chopped
• 1/2 cup of extra-virgin olive oil
• 1/3 cup of grated Parmigiano-Reggiano cheese
• 1/4 cup of toasted pine nuts
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of freshly squeezed lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the garlic scapes, olive oil, Parmigiano-Reggiano, pine nuts, sea salt, and black pepper in a food processor. Pulse until the mixture is finely chopped but still retains some texture.
3. With the food processor running, drizzle in the lemon juice to brighten the pesto’s flavor. Scrape down the sides as needed to ensure everything is evenly incorporated.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the pesto to the pasta, tossing gently to coat. If the pesto is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
6. Serve immediately, garnished with additional grated Parmigiano-Reggiano and a sprinkle of toasted pine nuts for crunch.

Freshly made garlic scape pesto clings to each strand of pasta, offering a creamy texture with a punch of garlicky zest. For an extra touch of summer, serve alongside a crisp, chilled white wine and a handful of cherry tomatoes, their sweetness balancing the pesto’s intensity.

Broccoli Pesto Pasta

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about blending the vibrant green of broccoli into a smooth pesto, tossing it with al dente pasta, and savoring each bite as the flavors meld together in harmony.

Ingredients

• 8 ounces of dried pasta (such as fusilli or penne)
• 2 cups of fresh broccoli florets, blanched
• 1/2 cup of extra-virgin olive oil
• 1/3 cup of grated Parmigiano-Reggiano cheese
• 1/4 cup of toasted pine nuts
• 2 garlic cloves, minced
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of fresh lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the blanched broccoli, olive oil, Parmigiano-Reggiano, pine nuts, garlic, sea salt, black pepper, and lemon juice in a food processor. Pulse until the mixture is smooth but slightly textured.
3. Transfer the cooked pasta to a large mixing bowl. Add the broccoli pesto and toss to coat evenly, adding reserved pasta water a tablespoon at a time to loosen the sauce if necessary.
4. Serve immediately, garnished with additional grated Parmigiano-Reggiano and a drizzle of olive oil for extra richness.

Perfectly balanced, this dish offers a creamy texture with a nutty depth from the pine nuts, while the lemon juice brightens each forkful. Consider topping with crispy pancetta or serving alongside a crisp white wine for an elevated dining experience.

Parsley Pesto Pasta

Dappled sunlight filters through the kitchen window as I ponder the simplicity and elegance of combining fresh herbs with al dente pasta, a dish that whispers of summer’s bounty and the joy of uncomplicated meals.

Ingredients

• 8 oz dried spaghetti
• 2 cups fresh flat-leaf parsley leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring gently to prevent sticking, and cook for 8-10 minutes until al dente, as specified on the package.
3. While the pasta cooks, combine the parsley, olive oil, pine nuts, garlic, Parmigiano-Reggiano, lemon juice, salt, and pepper in a food processor.
4. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed to ensure even blending.
5. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and return it to the pot.
6. Add the pesto to the pasta, tossing gently to coat. If the mixture seems too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Serve immediately, garnished with additional Parmigiano-Reggiano and a drizzle of olive oil if desired.

Light and vibrant, this parsley pesto pasta offers a refreshing twist on the classic, with the parsley’s brightness perfectly complementing the richness of the cheese and nuts. For an extra touch of summer, serve alongside grilled vegetables or a crisp white wine.

Cashew Pesto Pasta

Cashew pesto pasta is a dish that whispers of summer evenings and the simple joy of cooking for oneself. It’s a melody of fresh herbs and creamy cashews, a reminder that the best meals are often the ones we make with a quiet heart.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 cup fresh basil leaves, tightly packed
• 1/2 cup raw cashews, unsalted
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine basil, cashews, olive oil, garlic, Parmesan, salt, pepper, and lemon juice in a food processor. Blend until smooth, scraping down the sides as needed. Tip: For a creamier pesto, soak the cashews in warm water for 10 minutes before blending.
3. Drain the pasta and return it to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling to the noodles.
4. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.

Every bite of this cashew pesto pasta offers a lush, velvety texture with a bright, herbaceous flavor that dances on the palate. Try serving it with a side of roasted cherry tomatoes for a burst of sweetness that complements the pesto beautifully.

Olive and Almond Pesto Pasta

Perhaps there’s no simpler joy than twirling a fork through a bowl of pasta, especially when it’s dressed in a pesto that whispers of earthy almonds and briny olives. This dish, a humble yet elegant twist on the classic, invites you to slow down and savor each bite, much like the leisurely pace of a summer afternoon.

Ingredients

• 8 oz dried spaghetti
• 1/2 cup pitted Kalamata olives, finely chopped
• 1/3 cup whole almonds, toasted and roughly chopped
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Pecorino Romano cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
2. While the pasta cooks, in a medium bowl, combine the finely chopped Kalamata olives, roughly chopped toasted almonds, and minced garlic.
3. Slowly drizzle in the extra-virgin olive oil, stirring constantly to emulsify the mixture into a coarse paste.
4. Drain the spaghetti, reserving 1/4 cup of the pasta water, and return the pasta to the pot.
5. Add the olive and almond mixture to the pot with the spaghetti, tossing gently to coat the pasta evenly. If the pesto seems too thick, gradually add the reserved pasta water until the desired consistency is achieved.
6. Stir in the freshly grated Pecorino Romano cheese, sea salt, and freshly ground black pepper, tossing until the cheese is melted and the pasta is well coated.

The texture of this pesto pasta is delightfully varied, with the crunch of almonds contrasting the tender spaghetti, while the flavor is a harmonious blend of salty, nutty, and slightly sharp notes. Serve it with a drizzle of olive oil and a sprinkle of additional cheese for an extra touch of richness, or alongside a crisp green salad to round out the meal.

Zucchini Pesto Pasta

Gently, as the summer sun warms the earth, we find ourselves craving dishes that are both light and deeply satisfying. This zucchini pesto pasta, with its vibrant colors and fresh flavors, is a perfect embrace of the season’s bounty, offering a comforting yet refreshing meal that feels like a quiet moment of joy.

Ingredients

• 8 oz. dried spaghetti
• 2 medium zucchinis, julienned
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 1/4 cup pine nuts, lightly toasted
• 1 garlic clove, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp. lemon juice, freshly squeezed
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the julienned zucchini and sauté for 3-4 minutes, until just tender but still crisp. Remove from heat and set aside.
3. In a food processor, combine the basil, olive oil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until the mixture forms a coarse paste, scraping down the sides as needed.
4. Transfer the drained pasta back to the pot. Add the pesto and reserved pasta water, tossing gently to coat the spaghetti evenly. Fold in the sautéed zucchini.
5. Serve immediately, garnished with additional Parmesan and a sprinkle of pine nuts for texture. Tip: For a creamier pesto, blend in 2 tbsp. of softened unsalted butter. Tip: To enhance the zucchini’s flavor, let it sit with a pinch of salt for 10 minutes before cooking to draw out excess moisture. Tip: Always toast nuts in a dry skillet over low heat to prevent burning and unlock their full aroma.

The pasta is a delightful interplay of textures, from the silky strands coated in vibrant pesto to the slight crunch of zucchini. Its flavor is a harmonious blend of nutty, fresh, and subtly sharp notes, making it a dish that invites you to savor each bite. Consider serving it with a side of crusty bread to soak up any remaining pesto, turning a simple meal into a memorable feast.

Carrot Top Pesto Pasta

Floating through the kitchen on a quiet afternoon, the idea of transforming humble carrot tops into a vibrant pesto pasta feels like uncovering a hidden treasure. It’s a gentle reminder that beauty and flavor often lie in the most overlooked places.

Ingredients

• 2 cups fresh carrot tops, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup raw pine nuts
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp fine sea salt
• 12 oz dried spaghetti
• 1 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the pasta.
2. While the water heats, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
3. In a food processor, combine the carrot tops, toasted pine nuts, minced garlic, and sea salt. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Tip: Scrape down the sides as needed for even blending.
5. Add the grated Parmigiano-Reggiano to the food processor and pulse just until incorporated. Set the pesto aside.
6. Cook the spaghetti in the boiling water for 8-10 minutes, or until al dente, according to package instructions. Tip: Reserve 1/2 cup of pasta water before draining.
7. Drain the pasta and return it to the pot. Stir in the pesto and unsalted butter, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed.

Carrying the earthy sweetness of carrot tops balanced by the richness of cheese and nuts, this pesto clings to each strand of pasta with a velvety texture. For a playful twist, serve it topped with a sprinkle of crushed red pepper flakes or alongside grilled vegetables.

Beet Pesto Pasta

Flickering through the memories of summer dinners, the vibrant hues of beet pesto pasta come to mind, a dish that marries the earthy sweetness of beets with the rich, nutty undertones of traditional pesto. It’s a recipe that feels both indulgent and wholesome, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 8 oz dried pasta, such as fusilli or penne
• 2 medium red beets, roasted and peeled
• 1/2 cup extra-virgin olive oil
• 1/3 cup toasted pine nuts
• 1 garlic clove, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast until tender, about 45 minutes. Once cooled, peel and roughly chop.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of the pasta water.
3. In a food processor, combine the chopped beets, olive oil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed.
4. Toss the cooked pasta with the beet pesto, adding reserved pasta water a tablespoon at a time until the desired consistency is achieved.
5. Serve immediately, garnished with additional Parmesan and pine nuts if desired.

Each forkful of this beet pesto pasta offers a velvety texture, with the pesto clinging to every curve of the pasta, delivering a symphony of flavors that are both bold and nuanced. Consider serving it alongside a crisp, green salad to balance the richness, or under a sprinkle of edible flowers for a touch of whimsy.

Arugula Pesto Pasta

How often do we find ourselves craving something that’s both comforting and a little bit sophisticated? This arugula pesto pasta strikes that perfect balance, blending the peppery bite of fresh arugula with the creamy richness of Parmesan, all tossed with al dente pasta for a dish that feels both indulgent and refreshing.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 2 cups fresh arugula, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the arugula, olive oil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor.
4. Pulse the mixture until smooth, scraping down the sides as needed, about 1-2 minutes.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Return the pasta to the pot and add the arugula pesto, tossing to coat evenly. If the pesto is too thick, gradually add the reserved cooking water until the desired consistency is achieved.
7. Serve immediately, garnished with additional Parmesan and a sprinkle of pine nuts if desired.

Just like that, you’ve created a dish where the vibrant green pesto clings to each curve of the pasta, offering a burst of flavor with every forkful. Consider serving it with a side of grilled chicken or a crisp white wine to elevate the meal further.

Conclusion

Just like that, you’ve got 19 mouthwatering pesto pasta recipes at your fingertips, each promising a quick, delicious meal that’ll spice up your dinner routine. Whether you’re a pesto purist or love to mix things up, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!