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a bowl of pesto pasta topped with basil

Pesto Pasta

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5 from 2 reviews


Fresh, hearty, and herbaceous: this pesto pasta is indulgent with healthy ingredients, from beautiful basil to tangy parmesan and nutty pine nuts for a most delicious dish!




Tools Needed

  • Food processor
  • Large pot with strainer
  • Oil pour bottle
  • Heatproof spatulas
  • Salt and pepper grinders
  • Pasta bowls


  • 1 recipe vegan pesto or 57 oz jarred pesto, to taste
  • A big pinch of salt
  • ½ lb penne pasta
  • 1 tablespoon olive oil
  • ¼ cup basil leaves
  • ¼ cup pine nuts
  • ½ cup parmesan of choice
  • Salt and pepper to taste



  1. Prepare vegan pesto. Transfer to a small, airtight container. Cover with a thin layer of olive oil. Refrigerate until needed.
  2. Bring a large pot of water to boil. Add in a big pinch of salt. Add in pasta. Cook until nearly tender, but still firm (al dente).
  3. Reserve ¼ cup pasta water.
  4. Drain pasta and keep in pot, removing from heat. Place on a heatproof surface.
  5. Drizzle olive oil over pasta. Toss to coat—this will prevent the pasta from sticking.
  6. Add pasta water to pot. Toss again to coat.
  7. Pour pesto over cooked pasta. Toss until well coated.
  8. Transfer into serving plates. Garnish with basil leaves and pine nuts.
  9. Top with parmesan and salt and pepper to taste. Enjoy!



Storing Instructions: Enjoy immediately. If needed, cool completely and store in an airtight container in the refrigerator for 1-3 days.

How to make Vegan: Make vegan pesto and use vegan parmesan for topping.

How to make Gluten Free: Use gluten free penne pasta and GF-certified parmesan.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner
  • Method: Stovetop
  • Cuisine: Italian