Spaghetti with Pesto Recipe – Fresh, Aromatic & Comforting
1. Introduction
Few dishes capture the essence of Italian simplicity like Spaghetti with Pesto. With just a handful of fresh ingredients, you can create a meal that’s bursting with flavor yet requires minimal time and effort. The magic lies in the basil pesto — a fragrant blend of basil leaves, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil.
Whether you make your own pesto from scratch or use a high-quality store-bought version, this recipe delivers a vibrant, herbaceous flavor that pairs perfectly with the comfort of al dente spaghetti. In this guide, you’ll learn how to make spaghetti with pesto that’s silky, flavorful, and balanced — plus tips for customizing it to your taste.
2. Ingredients Breakdown
Main Ingredients
- Spaghetti – The classic choice, but linguine or fettuccine also work. Use whole wheat or gluten-free spaghetti for dietary needs.
- Basil Pesto – Fresh homemade pesto brings the best flavor. Store-bought is fine for convenience; choose one with minimal additives.
- Parmesan Cheese – Adds salty, nutty depth. Use freshly grated for the best melt and flavor.
- Pine Nuts – Toasted for extra richness and crunch. Can be swapped with walnuts, almonds, or sunflower seeds.
- Garlic (in the pesto) – Adds a subtle bite; adjust amount based on preference.
- Olive Oil – Extra virgin olive oil is essential for pesto’s richness.
- Salt – For seasoning pasta water and enhancing pesto flavor.
3. Step-by-Step Instructions
Step 1 – Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water before draining.
Step 2 – Prepare or Measure the Pesto
- If making fresh pesto: blend basil leaves, garlic, pine nuts, Parmesan, and olive oil until smooth.
- If using store-bought, measure out about ½ cup per serving.
Step 3 – Toast the Pine Nuts (Optional)
- In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant.
Step 4 – Combine Pasta and Pesto
- Return drained pasta to the pot, add pesto, and a splash of reserved pasta water.
- Toss until the spaghetti is coated evenly and glossy.
Step 5 – Taste and Adjust
- Add more pesto if desired. Adjust seasoning with salt and pepper.
Step 6 – Serve and Garnish
- Plate spaghetti, sprinkle with extra Parmesan, add toasted pine nuts, and garnish with fresh basil.
4. Tips and Variations
Expert Tips:
- Reserve pasta water — its starchiness helps pesto cling to spaghetti.
- Don’t overheat pesto; it loses its fresh green color and aroma.
- Use fresh basil for the best flavor.
Variations:
- Protein Boost: Add grilled chicken, shrimp, or seared salmon.
- Creamy Twist: Stir in a splash of cream or ricotta cheese.
- Veggie Additions: Cherry tomatoes, roasted zucchini, or spinach.
- Nut-Free: Replace pine nuts with pumpkin seeds or omit entirely.
5. Serving Suggestions
- Bread: Pair with garlic bread or focaccia.
- Salad: A crisp arugula or Caprese salad complements the flavors.
- Wine: Pairs beautifully with a chilled Sauvignon Blanc or Pinot Grigio.
6. Storage and Reheating Instructions
- Fridge: Store cooled pasta in an airtight container for up to 3 days.
- Freezer: Freeze pesto separately; pasta with pesto doesn’t freeze well.
- Reheating: Warm gently on the stove with a splash of olive oil or pasta water. Avoid microwaving for too long to preserve texture.
7. Recipe Notes
- Can be prepped ahead by making pesto in advance and storing in the fridge.
- For extra flavor, mix in a small squeeze of lemon juice before serving.
- Use high-quality olive oil for a richer pesto.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 20g |
| Saturated Fat | 4g |
| Carbohydrates | 48g |
| Sugar | 3g |
| Fiber | 3g |
| Protein | 12g |
| Sodium | 360mg |
| Cholesterol | 10mg |
| Calcium | 150mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Course
Cuisine: Italian
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 12 oz spaghetti
- 1 cup basil pesto (homemade or store-bought)
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted
- Salt (for pasta water)
- Fresh basil for garnish
Instructions:
- Boil spaghetti in salted water until al dente; reserve ½ cup pasta water.
- Toast pine nuts in a dry skillet until golden.
- Toss pasta with pesto and a splash of reserved pasta water until coated.
- Plate and top with Parmesan, pine nuts, and basil.
Notes:
- Add protein or vegetables for a fuller meal.
- Don’t overheat pesto to preserve its fresh flavor.
Nutrition: See table above.
🏷️ Diet Tags: Vegetarian, Mediterranean Diet-Friendly, Quick & Easy
🌿 Health Benefits: Rich in antioxidants from basil, heart-healthy fats from olive oil, and a good source of plant-based protein from pine nuts.
FAQs:
- Can I use a different pasta shape? Yes, linguine, fusilli, or penne work well.
- Can I make pesto ahead of time? Yes, store in the fridge for up to 5 days or freeze for longer.
- What if my pesto is too thick? Add a bit more olive oil or pasta water to loosen it.
10. Conclusion
Spaghetti with Pesto is proof that simple ingredients can make an extraordinary meal. In just 25 minutes, you can enjoy a fresh, aromatic, and comforting pasta that feels like a trip to Italy. Whether you keep it classic or add your own twist, this dish is sure to become a favorite.
If you try this recipe, share your feedback and let others know how you made it your own. Fresh, fast, and full of flavor — it’s pasta perfection in every bite.