This top-rated pesto pasta recipe, which comes together in just 15 minutes, is the perfect quick and easy weeknight dinner.
How to Make Pesto Pasta
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Pesto Pasta Ingredients
These are the ingredients you’ll need to make this easy pesto pasta recipe:
- Pasta: Start with your favorite pasta shape.
- Onion and oil: Cook the onion in olive oil until it’s translucent.
- Pesto: Use store-bought or homemade pesto sauce.
- Seasonings: This pesto pasta is simply seasoned with salt and pepper.
- Cheese: Grate your own Parmesan cheese instead of using the pre-shredded stuff.
How to Make Pesto Pasta
Here’s a brief overview of what you can expect when you make this shortcut pesto pasta:
- Boil the pasta in salted water and drain.
- Cook the onion in oil, then stir in the pesto and seasonings.
- Add the pesto mixture to the hot pasta and toss with cheese.
What to Serve With Pesto Pasta
This versatile pesto pasta recipe is easy to customize by adding your favorite protein, if you like. Chicken, sausage, and chickpeas are all delicious mix-ins.
If you’re in need of side dish inspiration, meanwhile, we’ve got you covered. Here are a few delicious recipes that pair well with pesto pasta:
How to Store Pesto Pasta
Store your leftover pesto pasta in an airtight container in the refrigerator for three to five days. Reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“I doubled the sauce,” says 5-star reviewer Sarah Stewart. “I added garlic, cherry tomatoes, feta cheese, red pepper flakes, and fresh basil. Served with a breaded chicken cutlet, garlic bread, and salad.”
“This is a huge winner,” according to Curt McLey. “And versatile too. I can imagine adding grilled chicken or shrimp for an even heartier meal.”
“Quick and easy,” says Aja. “Just how I like a recipe when I get off of work and want to eat right away without spending a ton of time in the kitchen. This is a go-to base recipe to add any protein of your choice.”
Editorial contributions by Corey Williams
