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5
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7
votes
Pesto Pasta With Homemade Pesto Sauce
This Pesto Pasta with homemade pesto sauce is vegetarian, creamy and easy to make. To make pesto pasta, you only need three ingredients; pesto (any kind), pasta and parmesan cheese.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
5
servings
Calories:
311
kcal
Author:
Radwa
Equipment
Pot
Measuring spoons
Food Processor
Measuring cups
Ingredients
1
cup
Homemade pesto
350
g
pasta (any kind you like)
½
cup
parmesan cheese
Instructions
Make homemade pesto, or use a store-bought one.
Cook the pasta in salty boiling water according to the packet instructions and drain well.
In a mixing bowl, add the pasta with the pesto and toss until well combined.
Garnish with parmesan cheese, and serve immediately.
Notes
If your homemade pesto was a bit thick, add a little warm water to it and stir well. Warm water will thin it out.
Cook the pasta in salty water and drain well before tossing in the pesto sauce.
Toss some veggies into the pasta, such as spinach, cauliflower or peas.
Before adding the sauce to the pasta, adjust the taste; you may need to add some salt.
I don’t recommend rinsing the pasta. The pesto will stick to and absorb into warm pasta.
If you want to make this recipe even healthier, you can use whole wheat pasta.
I recommend serving this dish immediately after mixing the pasta with the pesto sauce to avoid the pasta becoming dry.
Some variations
Vegan
: Swap parmesan cheese for chopped basil or parsley.
You can add some crunchiness to this recipe by tossing in some nuts, such as walnuts or pine.
If you’d like your pasta with a bit of bite, feel free to add ½ teaspoon of red chilli flakes.
Nutrition
Serving:
1
serving
|
Calories:
311
kcal
|
Carbohydrates:
55
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
421
mg
|
Potassium:
327
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
290
IU
|
Vitamin C:
3
mg
|
Calcium:
139
mg
|
Iron:
1
mg