How To Make Pesto Pasta

pesto pasta

Pesto pasta is a pasta dish with some pesto thrown in. It’s also great for people who are trying to cut back on carbs or eat more vegetables. And it’s vegan, so you can feed it to your friends without feeling guilty about all the cheese and meat they’re missing out on!

Pesto Pasta Recipe

A close up of a plate of pasta and cheese

1 Package of Spaghetti

2 Cups of Spinach (fresh) OR 1 12oz Bag Frozen Spinach Leaves

3/4 cup Pesto Sauce OR 3 Tablespoons Olive Oil OR 3 Tablespoons Parmesan Cheese OR 2 Tablespoons

Nutritional Yeast Flakes For Vegan)

Garlic Powder

a tablespoon of olive oil

One or two eggs, depending on how much pasta you are making.


Soften the garlic in the olive oil for one minute, stir well so it doesn’t burn.

Add egg to mixture and scramble with a fork. Cook until done.

Do not overcook or eggs will scramble! Just warm them through quickly. Softly scrambling them takes about two minutes over low heat. The underside should be light gold when finished cooking (not brown). Don’t cook too fast (don’t use high heat). Stir constantly while cooking – you don’t want them to stick to the pan.

Add salt and pepper as needed.

One large handful of fresh basil leaves stems removed. If you have a hard time with this, use about 1/2 cup of dry basil leaves instead. Traditional pesto always includes pinenuts, but I like it better without them (and often omit them). Recipes vary from region to region and family to family. Pesto is also sometimes made with walnuts or cashews instead of pine nuts. There are even versions that include cheese – I think it tastes best without cheese though! A lot of recipes include Parmesan but some people prefer not to include it. Recipes also vary on the amount of garlic and olive oil used (I like lots of both). For a very dry pesto, remove all liquid from cooked pasta before adding pesto.

For an ‘instant’ version of pesto pasta:

A bowl of pasta sits on a plate

Add about 2 tablespoons of pesto to each serving instead of making the sauce yourself. This is especially convenient for times when you want to make a smaller amount or don’t have enough ingredients for the real thing.

Mix well and serve immediately over hot pasta! Garnish with more fresh basil leaves if desired.

Some recipes call for as much as 1/2 cup4 ounces of Parmesan cheese or Pecorino Romano, but I prefer it without the cheese.

You can also add a handful of chopped walnuts or cashews instead of pine nuts. Some recipes include these, some don’t. The pesto is delicious with them though!


The recipe for pesto pasta is simple and easy to follow. The combination of ingredients creates a flavorful and healthy dish that can be enjoyed by the whole family. Plus, this meal is perfect for busy weeknights when you need something fast and convenient. We hope you enjoy making pesto pasta as much as we do.

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