You’re about to discover 26 mouthwatering pesto pasta recipes perfect for quick, flavorful dinners. From classic basil to creative twists, these dishes will transform your weeknight meals into something special. Get ready to find your new favorite—let’s dive in!
Classic Basil Pesto Pasta
A quintessential Italian classic, basil pesto pasta embodies the vibrant essence of summer with its aromatic blend of fresh herbs and rich, nutty undertones. This elegantly simple dish transforms humble ingredients into a sophisticated meal that delights both the palate and the senses. Perfect for al fresco dining or a quick yet refined weeknight supper, it captures the heart of Mediterranean cuisine in every forkful.
Ingredients
– 1 pound dried linguine pasta
– 2 cups fresh basil leaves, tightly packed
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts, lightly toasted
– 2 garlic cloves, minced
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup freshly grated Pecorino Romano cheese
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine pasta to the boiling water and cook for 9-11 minutes, stirring occasionally to prevent sticking, until al dente with a slight firmness to the bite.
3. While the pasta cooks, combine the basil leaves, toasted pine nuts, minced garlic, Parmigiano-Reggiano, Pecorino Romano, sea salt, and black pepper in a food processor.
4. Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides with a spatula to ensure even consistency.
5. With the food processor running on low speed, slowly drizzle in the extra-virgin olive oil through the feed tube until a smooth, emulsified pesto forms, about 30-45 seconds.
6. Drain the cooked pasta in a colander, reserving 1/4 cup of the starchy pasta water.
7. Return the drained pasta to the warm pot and immediately toss with the prepared pesto sauce.
8. Add the reserved pasta water, 1 tablespoon at a time, tossing continuously until the sauce lightly coats the pasta without being watery.
9. Serve the pesto pasta immediately in warmed bowls.
Notably creamy yet bright, the pesto clings to each strand of pasta, offering a harmonious balance of herbal freshness and savory depth from the aged cheeses. For an elegant twist, garnish with additional toasted pine nuts and a drizzle of high-quality olive oil just before serving to enhance the textural contrast and aromatic finish.
Creamy Avocado Pesto Pasta
Glistening with vibrant green hues and offering a modern twist on Italian tradition, this creamy avocado pesto pasta combines the richness of ripe avocados with the aromatic freshness of basil, creating a luxurious sauce that clings perfectly to al dente pasta. Perfect for both quick weeknight dinners and elegant entertaining, this dish delivers restaurant-quality flavor with surprisingly simple preparation.
Ingredients
– 12 ounces dried linguine pasta
– 2 large ripe Hass avocados, halved and pitted
– 2 cups fresh basil leaves, packed
– 3 cloves garlic, minced
– ½ cup extra-virgin olive oil
– ¼ cup freshly squeezed lemon juice
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup pine nuts, lightly toasted
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, scoop avocado flesh into a food processor bowl.
4. Add basil leaves, minced garlic, olive oil, lemon juice, Parmigiano-Reggiano, toasted pine nuts, sea salt, black pepper, and red pepper flakes.
5. Process for 60-90 seconds until completely smooth, scraping down sides once during processing.
6. Drain pasta, reserving ½ cup of pasta cooking water.
7. Immediately transfer hot pasta to a large serving bowl.
8. Pour avocado pesto over pasta and toss vigorously with tongs to coat thoroughly.
9. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches desired creamy consistency.
10. Serve immediately in warmed pasta bowls.
Pro tip: For optimal creaminess, serve this dish immediately after preparation to maintain the vibrant green color and prevent avocado oxidation. The silky sauce clings beautifully to each strand of pasta, offering a luxurious mouthfeel with bright citrus notes balancing the rich avocado base. Consider garnishing with additional toasted pine nuts and basil chiffonade for added texture and visual appeal.
Spinach and Walnut Pesto Pasta
Radiating with verdant freshness and nutty sophistication, this spinach and walnut pesto pasta transforms humble ingredients into an elegant weeknight masterpiece. The vibrant green sauce clings luxuriously to al dente pasta, creating a dish that feels both rustic and refined—perfect for impromptu dinners or stylish entertaining.
Ingredients
– 12 ounces dried linguine pasta
– 4 cups fresh baby spinach leaves, tightly packed
– ¾ cup raw walnut halves, lightly toasted
– 2 large garlic cloves, minced
– ½ cup extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, shaking pan frequently for even toasting.
4. Combine toasted walnuts, spinach, garlic, olive oil, Parmigiano-Reggiano, lemon juice, sea salt, and black pepper in a food processor.
5. Pulse mixture for 30-45 seconds until a coarse paste forms, scraping down sides once during processing.
6. Reserve ½ cup pasta cooking water before draining linguine in a colander.
7. Return hot pasta to the stockpot and immediately add pesto sauce.
8. Toss vigorously with tongs, adding reserved pasta water 2 tablespoons at a time until sauce emulsifies and coats pasta evenly.
9. Divide pasta among warmed bowls and serve immediately.
Zesty and vibrant, this pesto showcases the earthy depth of toasted walnuts against the bright freshness of spinach, creating a beautifully balanced sauce that clings to every strand of pasta. The texture remains delightfully coarse—reminiscent of traditional mortar-and-pestle preparations—while the luxurious emulsion of olive oil and starchy pasta water creates a glossy, restaurant-quality finish. For an elegant presentation, garnish with additional toasted walnut crumbles and a drizzle of high-quality olive oil just before serving.
Sun-Dried Tomato Pesto Pasta
Heralding the essence of Mediterranean sunshine, this sun-dried tomato pesto pasta marries the deep, concentrated sweetness of preserved tomatoes with the bright, herbaceous notes of fresh basil, creating a dish that feels both rustic and refined. Perfect for a quick yet impressive weeknight dinner, it showcases how simple ingredients can transform into something extraordinary with just a bit of culinary finesse.
Ingredients
– 12 ounces dried linguine pasta
– 1 cup sun-dried tomatoes in olive oil, drained and finely chopped
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/3 cup toasted pine nuts
– 2 large garlic cloves, minced
– 1/4 cup extra-virgin olive oil
– 1/4 cup reserved pasta water
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried linguine pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente with a slight firmness to the bite.
3. While the pasta cooks, combine the finely chopped sun-dried tomatoes, minced garlic cloves, toasted pine nuts, and freshly grated Parmigiano-Reggiano cheese in a medium bowl.
4. Gradually whisk in the extra-virgin olive oil until the mixture emulsifies into a coarse pesto consistency.
5. Reserve 1/4 cup of the starchy pasta water just before draining the linguine.
6. Drain the cooked pasta thoroughly in a colander, shaking to remove excess water.
7. Immediately transfer the hot pasta to a large serving bowl to retain heat.
8. Pour the sun-dried tomato pesto over the pasta, followed by the reserved pasta water.
9. Toss vigorously with tongs for 1–2 minutes until the pasta is evenly coated and the sauce clings to each strand.
10. Season with fine sea salt and freshly ground black pepper, tossing once more to incorporate.
Tip: Toasting the pine nuts in a dry skillet over medium heat for 3–4 minutes until golden brown enhances their nutty flavor and adds depth to the pesto.
Tip: Reserving starchy pasta water helps loosen the pesto and allows it to adhere better to the pasta, creating a silky sauce.
Tip: Adding the pesto to the hot pasta immediately after draining ensures the flavors meld beautifully and the cheese melts slightly.
This dish boasts a luxuriously velvety texture with a harmonious balance of tangy, sweet, and savory notes from the sun-dried tomatoes and Parmigiano-Reggiano. For a creative twist, serve it alongside grilled chicken or shrimp, or top with fresh basil leaves and an extra drizzle of olive oil for added elegance.
Kale and Almond Pesto Pasta
Offering a vibrant twist on a classic Italian staple, this kale and almond pesto pasta combines earthy greens with nutty richness for a sophisticated yet approachable dish. Perfectly balanced with garlic and Parmesan, it transforms simple ingredients into an elegant weeknight dinner that feels both nourishing and indulgent.
Ingredients
– 12 ounces dried linguine pasta
– 4 cups fresh kale leaves, stems removed and roughly chopped
– ½ cup raw whole almonds, lightly toasted
– 2 large garlic cloves, minced
– ¾ cup extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the kale, toasted almonds, minced garlic, and olive oil in a food processor.
4. Pulse the mixture for 30–45 seconds until finely chopped but not pureed, scraping down the sides once.
5. Add the Parmigiano-Reggiano, lemon juice, sea salt, and black pepper to the food processor.
6. Process for another 15–20 seconds until the pesto reaches a coarse, spreadable consistency.
7. Reserve ½ cup of the starchy pasta water before draining the linguine in a colander.
8. Return the drained pasta to the warm pot and immediately add the pesto.
9. Toss vigorously with tongs for 1–2 minutes, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly.
10. Divide the pasta among warmed bowls and serve immediately.
Hearty and textured, this dish features a rustic pesto that clings beautifully to each strand of pasta, offering bursts of nutty almond and peppery kale. The bright acidity from the lemon juice cuts through the richness, making it ideal for pairing with a crisp white wine or topping with additional shaved Parmesan for extra depth.
Zucchini Noodles with Pesto
Offering a refreshing twist on traditional pasta, zucchini noodles with pesto present a vibrant, garden-fresh dish that celebrates summer’s bounty while maintaining an elegant simplicity. Our version features handcrafted basil pesto and delicate zucchini ribbons, creating a light yet satisfying meal perfect for al fresco dining or a quick weeknight supper.
Ingredients
– 4 medium zucchini, spiralized into noodles
– 2 cups fresh basil leaves, packed
– ½ cup extra-virgin olive oil
– ¼ cup pine nuts, lightly toasted
– 2 garlic cloves, minced
– ½ cup Parmigiano-Reggiano cheese, finely grated
– 1 tablespoon fresh lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Prepare the zucchini noodles using a spiralizer and place them in a colander; sprinkle with ¼ teaspoon fine sea salt and let drain for 10 minutes to remove excess moisture.
2. Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden brown and fragrant, then transfer to a plate to cool.
3. Combine the basil leaves, toasted pine nuts, minced garlic, and grated Parmigiano-Reggiano cheese in a food processor.
4. Pulse the mixture 5–6 times until coarsely chopped, then slowly drizzle in the extra-virgin olive oil while processing on low speed until a smooth pesto forms.
5. Add the fresh lemon juice, remaining ¼ teaspoon fine sea salt, and freshly cracked black pepper to the pesto; pulse once more to incorporate.
6. Pat the drained zucchini noodles dry with paper towels to ensure they do not become watery when mixed.
7. In a large bowl, gently toss the zucchini noodles with the prepared pesto until evenly coated, using tongs to avoid breaking the noodles.
8. Let the dish rest for 5 minutes at room temperature to allow the flavors to meld before serving.
Unveiling a dish that balances the crisp, tender texture of zucchini with the rich, herbaceous depth of homemade pesto, this recipe delivers a symphony of fresh flavors. For an added touch of elegance, garnish with additional pine nuts and a drizzle of high-quality olive oil, or serve alongside grilled shrimp for a protein-packed variation that elevates this simple yet sophisticated meal.
Artichoke Pesto Pasta Salad
Oftentimes, the most memorable dishes emerge from the harmonious marriage of earthy vegetables and vibrant herbs, creating a symphony of flavors that dances on the palate. This artichoke pesto pasta salad embodies such culinary artistry, offering a refreshing yet sophisticated twist on classic Italian fare that is perfect for al fresco dining or elegant gatherings.
Ingredients
– 12 ounces fusilli pasta
– 1 cup marinated artichoke hearts, drained and quartered
– ½ cup extra-virgin olive oil
– ¼ cup toasted pine nuts
– 2 cloves garlic, minced
– 1 cup fresh basil leaves, tightly packed
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup cherry tomatoes, halved
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and immediately rinse under cold running water for 1 minute to stop the cooking process.
4. Transfer cooled pasta to a large mixing bowl and drizzle with 2 tablespoons of extra-virgin olive oil, tossing gently to coat.
5. In a food processor, combine marinated artichoke hearts, remaining olive oil, toasted pine nuts, minced garlic, fresh basil leaves, Parmigiano-Reggiano, lemon juice, sea salt, and black pepper.
6. Pulse for 30-45 seconds until a coarse pesto consistency forms, scraping down the sides once during processing.
7. Pour the artichoke pesto over the pasta and toss thoroughly until every piece is evenly coated.
8. Gently fold in halved cherry tomatoes using a rubber spatula to maintain their structure.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Perfectly balanced between creamy and bright, this salad offers a delightful textural contrast between the tender pasta, creamy pesto, and burst of juicy tomatoes. For an elegant presentation, serve chilled in individual martini glasses garnished with additional basil leaves and a sprinkle of toasted pine nuts, making it a stunning centerpiece for summer soirées.
Roasted Red Pepper Pesto Pasta
Luminous and velvety, this roasted red pepper pesto pasta transforms humble ingredients into an elegant weeknight masterpiece. The sweet char of blistered peppers melds beautifully with nutty Parmesan and fragrant basil in a sauce that clings luxuriously to every strand of pasta. It’s a dish that feels both rustic and refined, perfect for impressing guests or savoring a moment of quiet indulgence.
Ingredients
– 12 ounces dried linguine pasta
– 2 large red bell peppers, halved and seeded
– ½ cup extra-virgin olive oil, divided
– ⅓ cup toasted pine nuts
– 2 garlic cloves, minced
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, tightly packed
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the red pepper halves skin-side up on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
3. Roast the peppers for 20–25 minutes, until the skins are blistered and charred in spots.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. Peel the skins from the peppers and discard them.
6. Combine the peeled peppers, pine nuts, garlic, Parmigiano-Reggiano, basil, lemon juice, salt, and black pepper in a food processor.
7. Pulse the mixture until roughly chopped, then stream in the remaining olive oil with the processor running until a smooth pesto forms.
8. Bring a large pot of generously salted water to a rolling boil over high heat.
9. Add the linguine and cook for 9–11 minutes, until al dente, stirring occasionally to prevent sticking.
10. Reserve ½ cup of the pasta cooking water, then drain the linguine.
11. Return the drained pasta to the pot and add the pesto, tossing to coat evenly.
12. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches a silky, clinging consistency.
13. Divide the pasta among warmed bowls and serve immediately. The finished dish boasts a luxuriously creamy texture with a vibrant sweetness from the peppers, balanced by the savory depth of cheese and nuts. Try garnishing with additional basil leaves and a drizzle of olive oil for an extra touch of elegance.
Lemon Basil Pesto Pasta
Luminous with the vibrant essence of summer, this lemon basil pesto pasta marries the herbaceous intensity of fresh basil with the bright acidity of citrus in a harmonious union. Each forkful delivers a refreshing yet sophisticated flavor profile that elevates simple ingredients into an elegant culinary experience.
Ingredients
– 12 ounces dried linguine pasta
– 2 cups fresh basil leaves, tightly packed
– ½ cup extra-virgin olive oil
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup pine nuts, lightly toasted
– 2 cloves garlic, finely minced
– 1 tablespoon fresh lemon zest
– 2 tablespoons fresh lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add 12 ounces of dried linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine 2 cups fresh basil leaves, ¼ cup toasted pine nuts, 2 cloves minced garlic, and 1 tablespoon lemon zest in a food processor.
4. Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides with a rubber spatula to ensure even processing.
5. With the processor running on low speed, slowly drizzle in ½ cup extra-virgin olive oil until a smooth emulsion forms.
6. Transfer the pesto to a medium bowl and stir in ¼ cup Parmigiano-Reggiano, 2 tablespoons lemon juice, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
7. Drain the cooked pasta reserving ¼ cup of the starchy cooking water, then immediately transfer to a large serving bowl.
8. Pour the prepared pesto over the hot pasta and toss vigorously, adding reserved pasta water 1 tablespoon at a time until the sauce coats each strand evenly.
9. Divide the pasta among warmed serving plates and garnish with additional Parmigiano-Reggiano and basil leaves if desired.
Heavenly in its simplicity, the pasta boasts a luxuriously creamy texture from the emulsified sauce that clings perfectly to each strand of linguine. The bright citrus notes cut through the richness of the olive oil and cheese, creating a beautifully balanced dish that shines when served immediately alongside grilled shrimp or roasted cherry tomatoes for added depth.
Pesto Pasta with Grilled Chicken
Perfectly balancing vibrant herbal notes with savory protein, this pesto pasta with grilled chicken offers a symphony of flavors that elevate weeknight dining to gourmet status. Prepared with fresh basil and quality olive oil, the dish delivers both elegance and comfort in every forkful.
Ingredients
– 12 ounces dried linguine pasta
– 1 pound boneless, skinless chicken breasts
– 2 cups fresh basil leaves, tightly packed
– ½ cup extra-virgin olive oil
– ⅓ cup pine nuts, lightly toasted
– 2 garlic cloves, minced
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat the chicken breasts dry with paper towels and season both sides with kosher salt and black pepper.
4. Preheat a grill pan over medium-high heat until it reaches 400°F.
5. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and grill marks appear.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
7. In a food processor, combine the fresh basil, pine nuts, minced garlic, and Parmigiano-Reggiano.
8. Pulse the mixture 5-6 times until coarsely chopped.
9. With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto emulsifies and becomes smooth.
10. Drain the cooked pasta, reserving ½ cup of the starchy cooking water.
11. Return the pasta to the pot and add the pesto, unsalted butter, and ¼ cup of the reserved pasta water.
12. Toss vigorously over low heat for 1-2 minutes until the sauce coats the pasta evenly, adding more pasta water if needed.
13. Divide the pasta among serving bowls and top with sliced grilled chicken.
Masterfully combining al dente pasta with a velvety, herbaceous pesto, this dish delivers a delightful contrast between the tender chicken and the vibrant sauce. The toasted pine nuts provide a subtle crunch that complements the creamy texture, while a final drizzle of high-quality olive oil enhances the aromatic basil notes. For an elegant presentation, garnish with fresh basil leaves and additional shaved Parmigiano-Reggiano just before serving.
Shrimp and Pesto Linguine
Dazzling in its simplicity yet sophisticated in flavor, this shrimp and pesto linguine marries the briny sweetness of succulent crustaceans with the vibrant herbal notes of freshly made pesto. Tossed with al dente pasta and finished with a touch of high-quality olive oil, it’s a dish that feels both indulgent and refreshingly light, perfect for a quick yet elegant weeknight dinner or a leisurely weekend feast.
Ingredients
– 12 ounces dried linguine pasta
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons extra-virgin olive oil, divided
– 3 cloves garlic, minced
– 1/2 cup homemade basil pesto
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 tablespoon unsalted butter
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons fresh lemon juice
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 12 ounces of dried linguine pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, pat 1 pound of peeled and deveined large wild-caught shrimp dry with paper towels to ensure a proper sear.
4. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp to the skillet in a single layer, seasoning with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.
6. Sauté the shrimp for 2–3 minutes per side until they turn opaque and develop a light golden crust.
7. Transfer the cooked shrimp to a plate and set aside, covering loosely to retain warmth.
8. Reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet.
9. Sauté 3 cloves of minced garlic for 30–45 seconds until fragrant but not browned to avoid bitterness.
10. Drain the cooked linguine, reserving 1/4 cup of the starchy pasta water for later use.
11. Add the drained linguine directly to the skillet with the garlic.
12. Pour in 1/2 cup of homemade basil pesto and 1/4 cup of reserved pasta water, tossing gently to coat the pasta evenly.
13. Stir in 1 tablespoon of unsalted butter until melted and emulsified into the sauce.
14. Return the cooked shrimp to the skillet, along with 2 tablespoons of fresh lemon juice, tossing to combine all elements.
15. Remove from heat and sprinkle with 1/4 cup of grated Parmigiano-Reggiano cheese, tossing once more before serving.
16. Divide the pasta and shrimp among warmed plates, garnishing with additional cheese if desired.
Key to this dish’s appeal is the contrast between the tender, slightly chewy linguine and the firm, juicy shrimp, all enveloped in a creamy, herbaceous pesto sauce with a bright citrus finish. For a creative twist, serve it alongside a crisp arugula salad or with a drizzle of chili oil to add a subtle heat that complements the basil’s freshness.
Arugula Pesto Pasta with Feta
Radiant and refreshing, this arugula pesto pasta with feta offers a vibrant twist on classic Italian cuisine. The peppery notes of fresh arugula blend harmoniously with creamy feta and nutty pine nuts, creating a sophisticated yet approachable dish perfect for weeknight dinners or elegant gatherings. Each component works in concert to deliver a balanced flavor profile that celebrates seasonal produce with culinary finesse.
Ingredients
– 12 ounces dried linguine pasta
– 4 cups fresh arugula leaves, tightly packed
– 1/2 cup extra-virgin olive oil
– 1/3 cup toasted pine nuts
– 2 garlic cloves, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large stockpot of generously salted water to a rolling boil over high heat.
2. Add linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine arugula, olive oil, pine nuts, and minced garlic in a food processor.
4. Pulse mixture 8-10 times until a coarse paste forms, scraping down sides as needed for even consistency.
5. Add feta cheese, Parmigiano-Reggiano, lemon juice, sea salt, and black pepper to the food processor.
6. Process for 15-20 seconds until smooth and emulsified, creating a vibrant green pesto.
7. Reserve 1/2 cup pasta cooking water before draining linguine in a colander.
8. Return drained pasta to the warm stockpot off heat.
9. Pour pesto over pasta and toss vigorously with tongs to coat every strand evenly.
10. Add reserved pasta water 2 tablespoons at a time, tossing continuously until sauce reaches a silky consistency that clings to the pasta.
11. Divide pasta among warmed serving bowls and garnish with additional crumbled feta and pine nuts if desired.
Tip: Toasting pine nuts in a dry skillet over medium heat for 3-4 minutes enhances their nutty flavor and prevents bitterness in the pesto.
Tip: Reserve pasta water starch helps emulsify the sauce and creates a luxurious texture that clings perfectly to the linguine.
Tip: Process the pesto just until smooth to maintain the vibrant green color and prevent the arugula from oxidizing.
This dish presents with a beautifully creamy texture that coats each strand of pasta without feeling heavy. The peppery arugula pesto provides a bright, herbaceous counterpoint to the salty tang of feta, while toasted pine nuts add delightful crunch and depth. For an elegant presentation, serve alongside grilled shrimp or roasted cherry tomatoes to complement the vibrant flavors.
Vegan Cashew Pesto Pasta
Nestled among the most sophisticated plant-based creations, this vegan cashew pesto pasta marries rustic Italian tradition with modern culinary innovation. The creamy emulsion of toasted nuts and fresh herbs clings luxuriously to al dente pasta strands, creating a dish that is both comforting and refined. Each forkful delivers a harmonious balance of earthy richness and vibrant herbal notes, making it an impeccable choice for both weeknight dinners and elegant gatherings.
Ingredients
– 12 ounces dried linguine pasta
– 1 cup raw cashews, soaked for 4 hours and drained
– 2 cups fresh basil leaves, tightly packed
– 3 cloves garlic, finely minced
– ½ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup nutritional yeast
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until perfectly al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the soaked cashews, basil leaves, minced garlic, olive oil, lemon juice, sea salt, black pepper, and nutritional yeast in a high-speed blender.
4. Blend on high for 60-90 seconds until the mixture becomes a smooth, emulsified pesto with a velvety consistency, scraping down the sides as needed.
5. Reserve ½ cup of the starchy pasta water before draining the linguine.
6. Transfer the drained pasta immediately back to the warm pot off the heat.
7. Pour the cashew pesto over the pasta and toss vigorously with tongs to coat every strand evenly.
8. Gradually add the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a luxurious, clinging consistency.
9. Serve immediately in warmed bowls.
Divinely creamy yet refreshingly light, this pesto clings to each strand of pasta with elegant precision, offering a lush texture that belies its dairy-free nature. The toasted cashews provide a subtle richness that complements the bright acidity of lemon and the aromatic punch of fresh basil. For an elevated presentation, garnish with additional basil chiffonade and a drizzle of high-quality olive oil just before serving.
Pistachio and Herb Pesto Pasta
Tantalizingly vibrant and herbaceous, this pistachio and herb pesto pasta elevates simple ingredients into an elegant weeknight masterpiece. The nutty richness of toasted pistachios melds beautifully with fresh basil and parsley, creating a sauce that clings luxuriously to every strand of pasta. Perfect for both casual dinners and sophisticated gatherings, this dish delivers restaurant-quality flavor with effortless preparation.
Ingredients
– 12 ounces dried linguine pasta
– 1 cup shelled raw pistachios
– 2 cups fresh basil leaves, tightly packed
– 1/2 cup fresh flat-leaf parsley leaves
– 2 cloves garlic, minced
– 1/2 cup extra-virgin olive oil
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 350°F and spread the shelled raw pistachios in a single layer on a baking sheet.
2. Toast the pistachios in the preheated oven for 6-8 minutes until fragrant and lightly golden, stirring halfway through to ensure even toasting.
3. Bring a large pot of generously salted water to a rolling boil over high heat.
4. Add the dried linguine pasta to the boiling water and cook according to package instructions until al dente, typically 9-11 minutes.
5. While the pasta cooks, combine the toasted pistachios, fresh basil leaves, fresh flat-leaf parsley leaves, and minced garlic in a food processor.
6. Pulse the mixture 8-10 times until coarsely chopped, scraping down the sides as needed for even processing.
7. With the food processor running on low speed, slowly drizzle in the extra-virgin olive oil until the pesto emulsifies and reaches a slightly coarse consistency.
8. Transfer the pesto to a large serving bowl and stir in the freshly grated Parmigiano-Reggiano cheese, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper.
9. Reserve 1/2 cup of the starchy pasta cooking water before draining the cooked linguine.
10. Immediately add the hot drained pasta to the pesto in the serving bowl, tossing vigorously to coat every strand.
11. Gradually add the reserved pasta water, 2 tablespoons at a time, tossing continuously until the sauce reaches a silky, clinging consistency.
12. Serve immediately while hot, garnished with additional grated cheese and whole pistachios if desired.
Wonderfully textured with a perfect balance of creamy and crunchy elements, this pesto clings to each strand of pasta with elegant precision. The bright citrus notes cut through the richness of the nuts and cheese, creating a symphony of flavors that dance across the palate. For an extra touch of luxury, top with seared scallops or grilled shrimp to transform this dish into a showstopping centerpiece.
Pesto Pasta with Cherry Tomatoes
Radiant and vibrant, this pesto pasta with cherry tomatoes celebrates the essence of late summer, where fresh basil and sun-ripened tomatoes come together in a harmonious, elegant dish. Perfectly al dente pasta is tossed with a rich, herbaceous pesto and blistered tomatoes for a meal that feels both refined and effortlessly simple.
Ingredients
– 12 ounces dried linguine pasta
– 1/4 cup extra-virgin olive oil, divided
– 2 cups fresh basil leaves, packed
– 1/4 cup pine nuts, lightly toasted
– 2 cloves garlic, minced
– 1/2 cup Parmigiano-Reggiano cheese, freshly grated
– 2 cups cherry tomatoes, halved
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente with a slight firmness to the bite.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the cherry tomatoes, cut side down, and cook undisturbed for 3–4 minutes until the bottoms are blistered and lightly charred.
5. Flip the tomatoes and cook for an additional 2 minutes until softened but still holding their shape.
6. Transfer the tomatoes to a plate, reserving any juices in the skillet.
7. In a food processor, combine the basil, pine nuts, garlic, and remaining 2 tablespoons of olive oil.
8. Pulse for 10–15 seconds until a coarse paste forms, scraping down the sides as needed.
9. Add the Parmigiano-Reggiano and pulse for 5 more seconds until just incorporated, being careful not to over-process.
10. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
11. Return the pasta to the pot and toss with the pesto, blistered tomatoes, salt, and pepper, adding reserved cooking water 2 tablespoons at a time until the sauce clings lightly to the pasta.
12. Serve immediately in warmed bowls.
Succulent and aromatic, this dish offers a delightful contrast of textures—the tender pasta, creamy pesto, and burst-in-your-mouth tomatoes create a symphony of flavors. For an extra touch of elegance, garnish with additional basil leaves and a drizzle of high-quality olive oil just before serving.
Mushroom and Pesto Fettuccine
A symphony of earthy mushrooms and vibrant pesto comes together in this elegant fettuccine dish, where each component harmonizes to create a sophisticated yet approachable pasta experience. The rich umami notes from the mushrooms perfectly complement the herbaceous brightness of the homemade pesto, making this recipe ideal for both weeknight dinners and special occasions. With careful attention to technique and quality ingredients, this dish transforms simple components into something truly extraordinary.
Ingredients
– 12 ounces dried fettuccine pasta
– 3 tablespoons extra virgin olive oil, divided
– 1 pound cremini mushrooms, thinly sliced
– 4 cloves garlic, minced
– ½ cup pine nuts, toasted
– 2 cups fresh basil leaves, packed
– ½ cup Parmigiano-Reggiano cheese, freshly grated
– ¼ cup high-quality extra virgin olive oil
– 1 tablespoon fresh lemon juice
– Kosher salt to taste
– Freshly cracked black pepper to taste
– ¼ cup heavy cream
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
5. Flip the mushrooms and continue cooking for another 3-4 minutes until deeply caramelized and tender.
6. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
7. Transfer the mushroom mixture to a bowl and set aside.
8. In a food processor, combine the toasted pine nuts, fresh basil leaves, and grated Parmigiano-Reggiano.
9. Pulse 5-6 times until coarsely chopped, then slowly drizzle in the ¼ cup olive oil while processing until a coarse paste forms.
10. Add the lemon juice and pulse twice to incorporate, then season with kosher salt and freshly cracked black pepper.
11. Drain the cooked pasta, reserving ½ cup of the starchy cooking water.
12. Return the empty pasta pot to medium heat and add the remaining tablespoon of olive oil.
13. Pour in the heavy cream and bring to a gentle simmer, then immediately reduce heat to low.
14. Add the pesto sauce to the cream and whisk until fully incorporated and slightly thickened, about 1 minute.
15. Add the cooked pasta to the sauce along with the reserved mushrooms, tossing gently to coat evenly.
16. Gradually add the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a silky consistency that coats the pasta.
17. Adjust seasoning with additional salt and pepper if needed.
18. Serve immediately in warmed bowls, garnished with extra grated Parmigiano-Reggiano and a drizzle of high-quality olive oil.
Silken strands of fettuccine cling to the creamy pesto sauce, while the caramelized mushrooms provide satisfying texture and deep umami complexity. The dish balances richness with bright herbal notes, making it perfect for pairing with a crisp white wine or serving alongside grilled proteins for a more substantial meal. Consider finishing with a sprinkle of toasted pine nuts for additional crunch and visual appeal.
Conclusion
Kickstart your culinary creativity with these 26 pesto pasta recipes! From classic basil to inventive twists, there’s something for every taste. We’d love to hear which dishes become your family favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
