Pin by Jenny Myers on Pasta! | Pesto pasta recipes, Cooking recipes, Meals
There’s something irresistible about a bright, herb-packed bowl of pesto pasta on a warm afternoon — it tastes like summer in every bite and comes together faster than you can say “al dente.” This recipe inspired by “Pin by Jenny Myers on Pasta!” celebrates seasonal basil, ripe cherry tomatoes, and a velvety homemade pesto that clings to every strand of pasta. Whether you’re serving a weeknight family dinner or entertaining friends on the patio, this dish is comforting, fresh, and full of flavor. If you love exploring easy pasta pins and seasonal ideas, this is one to try now.
Why this recipe works
This pesto pasta balances bright basil, toasty pine nuts, and sharp Parmesan with olive oil and lemon for lift. Roasting or blistering cherry tomatoes adds sweetness and depth, while optional grilled vegetables or shredded chicken make it a complete meal. It’s flexible, forgiving, and perfect for home cooks who like to make comforting, from-scratch dishes with seasonal ingredients.
Ingredients & Equipment
Recipe yields 4 generous servings.
Ingredients
- 12 oz (340 g) pasta (linguine, spaghetti, or trofie for an authentic Ligurian feel)
- 2 cups fresh basil leaves, packed (stems removed)
- 1/3 cup pine nuts, lightly toasted (can substitute walnuts or almonds)
- 2 large garlic cloves, peeled (use 1 clove for a milder flavor)
- 3/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan (plus extra for serving)
- 1 tablespoon fresh lemon juice (optional but recommended)
- Salt and freshly ground black pepper, to taste
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil (for tomatoes)
- Optional add-ins: grilled zucchini or asparagus, cooked shrimp or shredded rotisserie chicken, a pinch of red pepper flakes
Equipment
- Large pot for boiling pasta
- Colander
- High-speed blender or food processor (helps make a silky pesto)
- Baking tray (if roasting tomatoes)
- Skillet (for blistering tomatoes or quick sauté)
- Microplane or fine grater for Parmesan
- Wooden spoon or tongs for tossing pasta
- Kitchen scale and measuring spoons (helpful for accuracy)
Notes: If you want ultra-smooth pesto, a blender or food processor with an S-blade is ideal. A skillet gives you quick blistered tomatoes for extra char; a baking tray is perfect for hands-off roasting. If you’re saving time, pre-grated Parmesan will work, but freshly grated gives much better flavor.
For more seasonal dessert inspiration to finish the meal, check out this fun link to summer treats: strawberry dessert ideas.
Step-by-Step Instructions (with tips)
Prep time: 15 minutes | Cook time: 15–20 minutes
- Toast the pine nuts. Heat a small, dry skillet over medium heat. Add pine nuts and toss frequently until golden and fragrant, about 3–4 minutes. Remove from heat immediately to prevent burning. Tip: Shake the pan often — pine nuts go from browned to burnt fast.
- Make the pesto. In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine. With the motor running, drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Tip: If your pesto is too thick, add a tablespoon of warm pasta water to loosen it up — that starchy water helps the sauce cling to the pasta.
- Prepare the tomatoes (two methods).
- Roasting (hands-off, sweeter): Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with 2 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking tray cut-side up and roast 12–18 minutes until wrinkled and slightly caramelized.
- Skillet blistering (fast, smoky notes): Heat a skillet over high heat. Add 1 tbsp olive oil, then add halved tomatoes, cut-side down. Let them blister and char in spots for 4–6 minutes, then flip and cook 1 more minute. Sprinkle with salt and pepper.
Tip: Roasting deepens sweetness; blistering adds a smoky quick char. Both are delicious — choose based on time.
- Cook the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining. Tip: Salt the water generously — it’s your only chance to season the pasta itself.
- Toss everything together. Return hot drained pasta to the pot or place in a large bowl. Stir in 3/4 of the pesto and 1/2 cup reserved pasta water to start, tossing to coat. Add more pesto and pasta water as needed until the pasta is evenly coated and glossy. Fold in roasted/blistered tomatoes and any optional add-ins like grilled zucchini or cooked shrimp. Taste and adjust seasoning with salt, pepper, and more lemon if desired.
- Finish and serve. Plate the pasta and garnish with extra grated Parmesan, a drizzle of olive oil, and a few whole basil leaves or a sprinkle of chopped toasted pine nuts for crunch. If you like heat, finish with red pepper flakes. Tip: For a creamier take, stir in 2–3 tablespoons of ricotta or crème fraîche just before serving.
Variation tip: For a nut-free version, use sunflower seeds or omit nuts and increase Parmesan by a few tablespoons. To make an herby twist, swap half the basil for arugula or spinach to create an arugula-basil pesto with peppery notes. If you want a dairy-free pesto, replace Parmesan with nutritional yeast and keep an extra splash of olive oil for body. If you are seeking inspiration for visually pleasing dessert pairings after your pasta course, you might enjoy exploring classic cake and pie ideas like those featured here: cakes and pies inspiration.
Storage, Freezing & Make-Ahead Tips
Storing pesto pasta and components separately preserves freshness.
- Short-term storage (refrigerator): Keep leftover pesto pasta tightly sealed in an airtight container for up to 3–4 days. If possible, store pasta and pesto separately — the flavors and texture last longer when not combined.
- Freezing pesto: Pesto freezes beautifully. Spoon pesto into an ice cube tray, freeze, then transfer cubes to a freezer bag for up to 6 months. Use one or two cubes to dress a single serving of pasta.
- Freezing the full dish: Cooked pesto pasta freezes OK but may change texture slightly due to the olive oil and cheese. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and gently reheat in a skillet with a splash of water to loosen it up.
- Make-ahead tips: You can make the pesto up to 4 days ahead and refrigerate in a jar with a thin layer of olive oil on top to prevent browning. Roast tomatoes a day ahead and reheat briefly before tossing with pasta. Cooked add-ins like grilled chicken or zucchini can be prepared ahead and warmed gently when ready to serve.
Portioning advice: This recipe serves 4; if you’re meal-prepping, divide into single-serving containers with a separate dollop of pesto to be mixed in before reheating for the freshest result.
How to Use / Serve This Dish
This pesto pasta is wonderfully versatile and can be dressed up or down depending on the occasion.
- Family weeknight meal: Toss in shredded rotisserie chicken and a handful of baby spinach for a quick one-pan dinner.
- Entertaining: Serve in a large family-style bowl with extra pesto and cheese on the side. Add grilled lemon halves to squeeze on top for a bright finish.
- Light summer lunch: Serve chilled or at room temperature with a crisp green salad and crusty bread.
- Creative variations: Turn this into a pesto pasta salad by adding halved bocconcini, olives, and a splash of red wine vinaigrette. Or swap basil pesto for a walnut-arugula pesto for an autumn twist.
For inspiring cake decorations to round out a celebration meal, consider browsing unique cake design ideas here: vintage cake decorating ideas.
FAQ
1. Can I use store-bought pesto instead of making it from scratch?
Yes — good-quality store-bought pesto can be a time-saver. If you use jarred pesto, taste it first and adjust with lemon juice, a pinch of salt, or a splash of olive oil to freshen it up. Homemade pesto generally has livelier flavor and fresher aroma, but jarred pesto is perfectly acceptable for a quick weeknight meal.
2. What’s the best pasta shape for pesto?
Pesto clings best to ridged or twisted shapes like trofie, fusilli, or gemelli, but long pastas like linguine and spaghetti are classic and work beautifully. Choose what your household prefers — the sauce-to-pasta ratio matters more than the shape.
3. How long will homemade pesto keep in the fridge?
Homemade pesto will keep in the refrigerator for about 4–5 days if stored in an airtight container with a thin layer of olive oil on top to prevent oxidation. For longer storage, freeze in small portions (ice cube trays are handy) for up to 6 months.
4. Can I make this recipe nut-free or dairy-free?
Absolutely. For a nut-free pesto, use toasted sunflower seeds or omit nuts altogether and increase the Parmesan/cheesy element slightly (or add toasted breadcrumbs for texture). For dairy-free pesto, replace Parmesan with nutritional yeast and add a bit more olive oil or a small cooked potato to help create creaminess. Taste and season carefully since these swaps change the flavor profile.
Conclusion
When basil is abundant and tomatoes are sweet from the vine, this pesto pasta feels like a seasonal hug — bright, comforting, and endlessly adaptable. Whether you’re trying Jenny Myers’ pasta inspiration or making your own twist, the charm of a from-scratch pesto is in its fresh aroma and effortless comfort. If you’d like a heartier pasta pairing, you might enjoy the rich textures of the Braised Pork Ragu Pappardelle recipe – Spoon Fork Bacon, and if you’re thinking of serving pizza alongside this meal for a casual gathering, this Best Easy Pizza Dough – No Mixer or Yeast Proofing Required is a great no-fuss option. Try this pesto pasta this season, share it with someone you love, and don’t be afraid to make it your own — leave a comment or photo to tell the story of how you served it.
Pesto Pasta
Ingredients
Method
- Toast the pine nuts: Heat a small, dry skillet over medium heat. Add pine nuts and toss frequently until golden and fragrant, about 3–4 minutes.
- Make the pesto: In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine. Drizzle in the olive oil until the desired consistency is reached.
- Prepare the tomatoes: Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread on a baking tray cut-side up and roast for 12–18 minutes.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, usually 8–10 minutes. Reserve 1 cup of cooking water before draining.
- Toss everything together: In a large bowl, combine drained pasta, 3/4 of the pesto, and half a cup of reserved pasta water. Toss to coat, adding more pesto and water as needed. Fold in roasted tomatoes and optional add-ins.
- Finish and serve: Plate the pasta, garnish with extra grated Parmesan, a drizzle of olive oil, and basil leaves.
