The best recipes are the simplest. Pesto pasta with homemade basil pesto, al dente noodles and a sprinkle of Parmesan? Perfection.
- 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.
*This quantity makes 3 to 4 modest servings, so you may need to double based on your eaters hunger level.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Pesto pasta, Best pesto pasta, Basil pesto pasta, Pesto sauce pasta