Spaghetti Pesto Pasta

If you love pasta dishes that taste bright, vibrant, and incredibly fresh, then Spaghetti Pesto Pasta deserves a permanent spot in your weekly meal plan. This dish combines the silky texture of spaghetti with a fragrant basil pesto that’s packed with garlic, Parmesan, and olive oil. The result is a simple meal that tastes gourmet without requiring complicated steps or hours in the kitchen. Try our ground chicken pasta recipe

What makes pesto pasta so special is its balance of flavors: herby basil, creamy cheese, and olive oil blend into a sauce that’s naturally bold yet light. With spaghetti, the pesto coats every strand beautifully, giving you a perfect mix of vibrant green flavor in every bite.

Whether you’re looking for a quick weeknight dinner, something elegant for guests, or a recipe that celebrates fresh ingredients, this Spaghetti Pesto Pasta delivers. It’s vegetarian-friendly, easy to customize, and ready in under 30 minutes. Try our easy diner recipe.

Ingredients for Spaghetti Pesto Pasta 

For the Spaghetti

• 12 oz spaghetti
• 1 tbsp salt (for boiling water)
• 1 tbsp olive oil

For the Basil Pesto

• 2 cups packed fresh basil leaves
• 3 garlic cloves
• ½ cup freshly grated Parmesan cheese
• ½ cup extra-virgin olive oil
• Juice of ½ lemon
• Salt and black pepper to taste

Equipment 

• Large pot
• Colander for draining
• Blender or food processor 
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or tongs

How to Make Spaghetti Pesto Pasta

Step 1: Start by bringing a large pot of water to a rolling boil. Add 1 tablespoon of salt. Add the spaghetti and cook until al dente, usually 8–10 minutes. Before draining, reserve ½ cup of the pasta water.

Step 2: Drain the spaghetti and toss lightly with olive oil. While the spaghetti cooks, prepare your pesto sauce.

Step 3: In a food processor or blender, add fresh basil, garlic, and Parmesan. Next,  blend until smooth and creamy. Add lemon juice, salt, and pepper to taste.

Step 4: Place the drained spaghetti into a large bowl. Add the pesto sauce and toss thoroughly 

Step 5: Plate the spaghetti while warm. Garnish with extra Parmesan, fresh basil leaves, and a drizzle of olive oil. This dish is aromatic, creamy, fresh, and incredibly satisfying.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze pesto alone (not the cooked pasta) for up to 3 months.

Reheating: Reheat gently in a pan with a splash of water and a little olive oil. Avoid high heat or it can make pesto lose its freshness.

Tips for the Best Pesto Pasta

1. Use fresh basil: Bright green, firm basil leaves make the pesto taste sweeter and more aromatic.

2. Toast your nuts: Lightly toasting pine nuts or walnuts adds depth and a richer flavor.

3. Don’t overheat pesto: Pesto turns dark and bitter if cooked. Always add it off the heat. 

4. Add lemon juice: This brightens the sauce and keeps the green color vibrant.

5. Use quality olive oil: Extra-virgin olive oil gives pesto its signature fruity aroma. Love this dessert for special occasions turnip green soup and mackerel coconut curry.

Nutrition 

• Calories: 460kcal
• Carbs: 58g
• Protein: 12g
• Fat: 20g
• Fiber: 4g
• Sodium: 300mg

More Pasta & Chicken Recipes You’ll Love

• Ditalini Pasta Recipe
• Casarecce Pasta Recipe
• Chicken Tortellini Recipe
• Chicken and Green Beans 

FAQs

1. Can I use store-bought pesto instead of homemade?

A: Yes! Store-bought pesto works well when you’re short on time. However, homemade pesto gives the freshest flavor and a brighter color.

2. Can I make this recipe vegan?

A: Absolutely. Replace Parmesan with vegan cheese or nutritional yeast and use dairy-free pesto or homemade nut-based pesto. Try our favorites homemade cake recipe.

3. How can I make the sauce creamier?

A: Add 2–3 tablespoons of pasta water, 2 tablespoons of cream cheese, or a splash of heavy cream to achieve a silky texture.

4. Can I add vegetables to this pasta?

A: Yes! Popular options include cherry tomatoes, sautéed spinach, mushrooms, zucchini, and roasted broccoli. Try our vegetables recipe.

5. Is spaghetti the only pasta shape I can use?

A: You can also use linguine, fettuccine, penne, rotini, farfalle, or any pasta that grips the sauce well.

Conclusion

This Spaghetti Pesto Pasta recipe brings together the comforting feel of spaghetti and the refreshing, aromatic taste of freshly made basil pesto. With just a handful of ingredients and simple steps, you can create a dish that looks beautiful, tastes incredible, and comes together.

From its bright green color to its bold garlic-basil aroma, pesto pasta feels special every time you serve it. Whether you enjoy it plain, creamy, loaded with vegetables, or topped with chicken or shrimp, this recipe is flexible enough to fit your style and perfect for any day of the week. If you’re looking for a meal that’s light, fresh, and full of vibrant Italian flavor, this spaghetti pesto pasta will quickly become one of your favorites.

If you make this recipe, I’d love it if you could leave a star rating ★ below. Don’t forget to tag me on instagram so I can see your creation!