Super Easy Pesto Pasta (With Homemade Pesto!)
Did you see my recent recipe for homemade basil pesto? It’s fast, it’s fresh, it’s so much better than the store-bought stuff, and today I’m showing you how to use it to make a ridiculously easy pesto pasta! It’s a super quick and easy recipe, and the homemade pesto really makes it shine and proves that a handful of simple ingredients can come together to create something really delicious. Enjoy it as a main meal, prep a batch of it for lunches, or serve it as a side dish at your next gathering!
Ingredients
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Dried penne: Penne is a great shape for holding onto all that delicious pesto, but feel free to swap in your favorite pasta — fusilli, rigatoni, or even spaghetti all work here.
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Homemade basil pesto: Homemade pesto really makes this dish shine — it’s fresh, vibrant, and packed with flavor. If you’re using store-bought, just go for a good-quality version with minimal added oils or preservatives.
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Finely grated parmesan cheese: Freshly grated is key here — it melts into the warm pasta and pesto beautifully, giving you that rich, salty finish. Pre-grated will work in a pinch, but fresh makes a difference.
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Cherry tomatoes (optional topping): These add a juicy burst of freshness and color to balance the richness of the pesto. Totally optional, but a nice touch if you have them on hand.
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Basil leaves, for garnish (optional): A few torn basil leaves on top just before serving make everything feel a little extra special — and give a hint of what’s inside that vibrant green sauce.
How To Make Pesto Pasta
Here’s how to make this easy pesto pasta, step by step. You’ll find the full ingredient list, measurements, and printable instructions in the recipe card at the bottom of the post — perfect if you want to print it out or save it for later!
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Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, scoop out about ¼ cup of the pasta water and set it aside. Drain the pasta, then return it to the pot along with the reserved water.
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While the pasta’s still hot, stir in the homemade pesto and parmesan cheese. Mix everything together until the pasta is well coated and everything’s warmed through — just a few minutes on low heat will do the trick.
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If you like, top with halved cherry tomatoes and an extra sprinkle of parmesan.
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Serve it just like that, or add your favorite protein (steak, chicken, or shrimp all work beautifully). Dig in and enjoy!
Recipe Notes
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You can serve this pasta with your favorite protein on the side, or stir in cooked cubed steak or chicken for an all-in-one meal.
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Want to sneak in some extra greens? Add a handful of spinach to the pasta and cook just until it wilts.
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For a creamy pesto pasta, stir in ½ cup of half and half or heavy cream when you add the pesto and cheese. Let it warm through and thicken slightly — about 5 minutes.
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This pasta is great hot or cold. If you’re serving it as a cold pasta salad, cook the penne a little past al dente so it’s nice and soft. Then rinse it in cold water after draining to stop the cooking and cool it down.
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For a pasta salad twist, toss in fresh spinach, arugula, or spring mix, plus diced cucumber, bell peppers, olives — or whatever crunchy veg you’ve got in the fridge.
Storage Instructions
Let the pasta cool completely before storing. Transfer any leftovers to an airtight container and keep in the fridge for 3 to 4 days. It’s great straight from the fridge or gently reheated — just add a splash of water or a little extra pesto if it needs loosening up.
Easy Pesto Pasta
Ingredients
- 12 ounce dried penne
- 1 ¼ cup homemade basil pesto
- ½ cup freshly finely grated parmesan cheese
- 1 ½ cup cherry tomatoes sliced in half (optional topping)
- Basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, scoop out about ¼ cup of the pasta water and set it aside. Drain the pasta, then return it to the pot along with the reserved water.
- While the pasta’s still hot, stir in the homemade pesto and parmesan cheese. Mix everything together until the pasta is well coated and everything’s warmed through — just a few minutes on low heat will do the trick.
- If you like, top with halved cherry tomatoes and an extra sprinkle of parmesan.
- Serve it just like that, or add your favorite protein (steak, chicken, or shrimp all work beautifully). Dig in and enjoy!
