Everyday Kitchen

Italian · Dinner

Pesto Pasta

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Cook spaghetti in salted water. Toss it with prepared pesto away from direct heat.

Prep
5 min
Cook
25 min
Total
30 min
Servings
3
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of pesto pasta
Photograph includes decorative zucchini ribbons; they are not in this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large pasta pot; colander; mug; tongs; serving bowl.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the pasta · About 1 min

  1. Bring 3000 ml water for boiling pasta to a strong boil in the pasta pot.
  2. Add 2 tsp salt for pasta water.
  3. Add 350 g spaghetti.
  4. Boil for the time stated on the pasta packet.

    Check: A cooled strand should be tender with slight firmness in the centre.

  5. Collect a mug of pasta water before draining.
  6. Drain the spaghetti in the colander.

Coat with pesto · About 1 min

  1. Put 160 g prepared basil pesto in the serving bowl.
  2. Add 2 tablespoons of reserved pasta water.
  3. Stir to loosen the pesto.
  4. Add the hot spaghetti.
  5. Turn the spaghetti with the tongs to coat it.
  6. If the sauce is thick, add reserved pasta water 1 tablespoon at a time.

    Check: The pesto should cling to the strands without forming a watery pool.

  7. If using Parmesan, scatter 2 tbsp grated Parmesan over the pasta.
  8. Serve immediately.

Tips

  • Prepared pesto is a required ingredient; having basil alone does not count as having pesto. Photo includes decorative zucchini ribbons not used here.
  • Cooking estimate includes heating the pasta water; follow the spaghetti packet for the boiling time.

Substitutions

  • Use walnuts instead of pine nuts.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make pesto one day ahead and refrigerate covered; cook pasta fresh.

FAQ

Is parmesan vegetarian?

Traditional parmesan uses animal rennet. Choose a vegetarian hard cheese for a vegetarian adaptation.

Why save pasta water?

It loosens pesto so it coats the pasta.

How should I store pesto pasta?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: RecipeTin Eats: JUICY Pesto Pasta!.

Uses a measured amount of prepared basil pesto; cooking time follows the pasta packet.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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