Pesto Pasta Recipes: Classic Basil Pesto Plus 3 Easy Variations

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Pesto pasta is one of the fastest dinners there is: blend a handful of basil, nuts, cheese, garlic, and oil, then toss with hot noodles. This guide starts with a classic basil pesto and then moves through three complete pasta dishes built on it: a simple pesto spaghetti, a creamy chicken and pesto penne, and a summery pesto pasta with green beans and potatoes. Each serves four.

Classic Basil Pesto

This makes about 1 cup, enough for 12 ounces of pasta with leftovers.

Ingredients

• 3 cups (about 70 g) packed fresh basil leaves
• 1/3 cup (45 g) pine nuts, lightly toasted
• 2 cloves garlic, peeled
• 1/2 cup (50 g) finely grated Parmesan
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon lemon juice

Instructions

1. Toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until golden. Cool completely.
2. Pulse the pine nuts and garlic in a food processor until finely chopped.
3. Add the basil and salt. Pulse 8 to 10 times, scraping down the bowl, until coarsely chopped.
4. With the machine running, stream in the olive oil until the mixture is mostly smooth but still has a little texture.
5. Add the Parmesan and lemon juice and pulse just to combine. Taste and adjust the salt.

Pesto discolors when exposed to air. Press plastic wrap against the surface or pour a thin film of olive oil on top to keep it green.

Recipe 1: Simple Pesto Spaghetti

Ingredients

• 12 ounces (340 g) spaghetti or linguine
• 3/4 cup (180 ml) pesto, from the recipe above
• 1 cup (240 ml) reserved pasta water
• Extra Parmesan and toasted pine nuts, for serving

Instructions

1. Cook the pasta in a large pot of well-salted boiling water until al dente, per package directions.
2. Scoop out 1 cup of pasta water before draining.
3. Place the pesto in a large warm bowl. Add the drained pasta and 1/4 cup of pasta water. Toss vigorously, adding more water a splash at a time, until the sauce is creamy and clings to each strand.
4. Serve immediately, topped with Parmesan and pine nuts.

Recipe 2: Creamy Chicken Pesto Penne

Ingredients

• 12 ounces (340 g) penne
• 1 pound (450 g) boneless, skinless chicken breasts, sliced into thin cutlets
• 1 tablespoon olive oil
• 1/2 teaspoon each salt and pepper
• 2 cloves garlic, minced
• 3/4 cup (180 ml) heavy cream
• 1/2 cup (120 ml) pesto
• 1 cup (150 g) halved cherry tomatoes
• 1/3 cup (35 g) grated Parmesan

Instructions

1. Cook the penne until al dente. Reserve 1/2 cup pasta water and drain.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side until the internal temperature reaches 165°F (74°C). Rest, then slice into strips.
3. In the same skillet over medium heat, cook the garlic for 30 seconds. Pour in the cream and simmer for 3 minutes until slightly thickened.
4. Stir in the pesto and Parmesan. Add the penne, tomatoes, and sliced chicken. Toss, adding pasta water as needed.

Recipe 3: Pesto Pasta With Green Beans and Potatoes

This is a traditional Ligurian-style combination. The potatoes and beans cook in the same pot as the pasta.

Ingredients

• 12 ounces (340 g) trofie, fusilli, or linguine
• 8 ounces (225 g) small waxy potatoes, peeled and sliced 1/4 inch thick
• 6 ounces (170 g) green beans, trimmed and cut into 1-inch pieces
• 3/4 cup (180 ml) pesto

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook 5 minutes.
2. Add the pasta and cook according to package directions, adding the green beans for the final 4 minutes.
3. Reserve 1 cup of cooking water, then drain.
4. Toss everything with the pesto and 1/3 cup of cooking water until creamy. Serve warm.

Comparison

Tips

• Never heat pesto in a hot pan. High heat turns the basil dark and bitter. Toss it with pasta off the heat.
• Use the pasta water. Its starch binds the oil and cheese into a smooth coating.
• Dry the basil. Wet leaves dilute the pesto. Pat them thoroughly dry after washing.
• Blanch for color. Dipping basil in boiling water for 5 seconds, then into ice water, keeps pesto vividly green.
• Toast the nuts. Raw pine nuts are mild. Toasting adds depth.
• Add oil gradually. Streaming it in helps the pesto emulsify.

Pesto Variations

• Walnut pesto: Replace pine nuts with walnuts, and use half basil and half parsley.
• Arugula pesto: Swap half of the basil for arugula for a peppery edge.
• Sun-dried tomato pesto: Blend 1/2 cup drained oil-packed sun-dried tomatoes with the basil.
• Nut-free: Use toasted sunflower seeds or pumpkin seeds.
• Dairy-free: Replace Parmesan with 3 tablespoons nutritional yeast and an extra pinch of salt.

Storage and Reheating

Refrigerate pesto in a jar with a layer of olive oil on top for up to five days. For longer storage, freeze it in ice cube trays, then store the cubes in a bag for up to three months. One cube is about 2 tablespoons.

Leftover pesto pasta keeps in the refrigerator for three days. Reheat in a skillet over low heat with a splash of water or milk to loosen the sauce, or microwave at 70 percent power in 30-second bursts. The chicken penne should be warmed gently so the cream does not separate.

FAQ

Why does my pesto turn brown?

Basil oxidizes when exposed to air or heat. Cover the surface with oil, store in an airtight jar, and blanch the leaves briefly before blending if you want maximum green color.

Can I use store-bought pesto?

Yes. Any jarred pesto works in these recipes at the same quantities. Taste before adding extra salt, since some jars are well seasoned.

How much pesto do I need per pound of pasta?

About 3/4 to 1 cup (180 to 240 ml) of pesto per pound (450 g) of dry pasta.

What pasta shapes work best?

Shapes with ridges and twists, such as fusilli, trofie, and penne, hold pesto well. Long strands like linguine also work.

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