A creamy pesto pasta dish is the ultimate comfort food that transforms simple ingredients into something magical. Whether you’re craving a quick weeknight dinner, planning a cozy date night, or looking for seasonal twists, these 18 recipes have you covered. Get ready to discover new favorites that will make pesto pasta your go-to meal for any occasion!
Classic Basil Pesto Pasta with Pine Nuts
Just imagine coming home to the vibrant, fresh aroma of basil filling your kitchen—this classic pesto pasta delivers that exact comforting experience with minimal effort. Join me as we walk through each simple step to create this bright, herbaceous dish that’s perfect for a quick weeknight dinner or impressing guests. You’ll be amazed at how a few quality ingredients transform into something truly special.
Ingredients
– A couple of cups of fresh basil leaves
– A big handful of pine nuts
– A generous half cup of extra virgin olive oil
– A couple of cloves of garlic
– A good half cup of grated Parmesan cheese
– A pinch of salt
– A 12-ounce box of dried pasta
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12-ounce box of dried pasta to the boiling water and cook for 9-11 minutes, stirring occasionally to prevent sticking, until the pasta is al dente (tender but still firm to the bite).
3. While the pasta cooks, toast the big handful of pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until they’re lightly golden and fragrant—this deepens their flavor.
4. In a food processor, combine the couple of cups of fresh basil leaves, toasted pine nuts, couple of cloves of garlic, good half cup of grated Parmesan cheese, and pinch of salt.
5. Pulse the ingredients 5-7 times until they’re roughly chopped, scraping down the sides with a spatula if needed to ensure even mixing.
6. With the food processor running on low speed, slowly drizzle in the generous half cup of extra virgin olive oil through the feed tube until the pesto is smooth and emulsified.
7. Drain the cooked pasta in a colander, reserving about a quarter cup of the starchy pasta water.
8. Immediately return the hot pasta to the empty pot and add the prepared pesto sauce.
9. Toss the pasta and pesto vigorously with tongs, adding a tablespoon or two of the reserved pasta water at a time until the sauce coats the pasta evenly and has a creamy consistency.
A silky, vibrant green sauce clings to every strand of pasta, offering a bold garlicky kick balanced by the nutty pine nuts and salty Parmesan. For a refreshing twist, try serving it chilled the next day with cherry tomatoes and mozzarella balls, or top it with grilled shrimp for a heartier meal that still feels light and fresh.
Creamy Avocado Pesto Pasta
Getting dinner on the table doesn’t have to be complicated, especially when you can whip up this vibrant, creamy avocado pesto pasta. Gather your ingredients and let’s walk through each simple step together, ensuring you end up with a restaurant-quality dish right in your own kitchen.
Ingredients
– 8 ounces of your favorite pasta
– 1 large, perfectly ripe avocado
– A big handful of fresh basil leaves
– A couple of garlic cloves
– A generous 1/4 cup of olive oil
– A big squeeze of fresh lemon juice (about 2 tablespoons)
– A hefty 1/4 cup of grated Parmesan cheese
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of pasta to the boiling water and cook for exactly the time listed on the package, usually 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, cut the ripe avocado in half, remove the pit, and scoop the green flesh into your food processor or blender.
4. Add the handful of fresh basil leaves, 2 peeled garlic cloves, 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1/4 cup of grated Parmesan, and a good pinch of salt and pepper to the food processor.
5. Blend the mixture on high speed for about 60 seconds, stopping to scrape down the sides once, until completely smooth and creamy.
6. Reserve 1/2 cup of the starchy pasta water just before draining the cooked pasta.
7. Drain the pasta thoroughly in a colander, then immediately return it to the warm pot.
8. Pour the creamy avocado pesto over the hot pasta and toss vigorously with tongs, adding splashes of the reserved pasta water until the sauce coats every strand beautifully.
9. Taste and adjust seasoning with more salt or pepper if needed, then serve immediately.
You’ll love the incredibly creamy texture that clings perfectly to each pasta strand, with the fresh, garlicky basil flavor balanced by the rich avocado. Try topping it with extra Parmesan, cherry tomatoes, or grilled chicken for a complete meal that comes together in minutes.
Sun-Dried Tomato Pesto Pasta with Parmesan
Many home cooks find pesto pasta intimidating, but this sun-dried tomato version simplifies everything with bold flavors that come together effortlessly. Making restaurant-quality pasta at home becomes achievable when you follow these clear, methodical steps. Let’s transform basic ingredients into a vibrant, satisfying meal that will become your new weeknight favorite.
Ingredients
– 8 ounces of dried pasta
– A generous half cup of sun-dried tomatoes packed in oil
– A big handful of fresh basil leaves (about 1 cup packed)
– A couple of garlic cloves
– A quarter cup of pine nuts
– A good glug of olive oil (about 1/4 cup)
– A hefty half cup of grated Parmesan cheese
– A splash of reserved pasta water (about 1/4 cup)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, combine sun-dried tomatoes, basil, garlic cloves, and pine nuts in a food processor.
4. Pulse the mixture 8-10 times until ingredients are roughly chopped but not pureed.
5. With the food processor running, slowly drizzle in olive oil until the pesto becomes smooth and emulsified.
6. Transfer the pesto to a large skillet and warm it over low heat for 2 minutes, stirring constantly.
7. Reserve 1/4 cup of starchy pasta water before draining the cooked pasta.
8. Add the drained pasta directly to the skillet with warmed pesto.
9. Pour in the reserved pasta water and toss continuously for 1 minute until the sauce coats every strand.
10. Remove the skillet from heat and stir in grated Parmesan cheese until melted and creamy.
11. Season with a pinch of salt and black pepper, then serve immediately.
Actually, the finished dish delivers a wonderful contrast between the chewy sun-dried tomatoes and al dente pasta, with the Parmesan adding a salty richness that balances the pesto’s brightness. For a creative twist, try serving it topped with grilled chicken or alongside a simple arugula salad—the peppery greens complement the sweet-tart pesto beautifully.
Spinach and Walnut Pesto Pasta
Zesty and vibrant, this spinach and walnut pesto pasta comes together in minutes but tastes like you spent hours in the kitchen. Follow these simple steps to create a restaurant-quality meal right at home. Let’s get cooking!
Ingredients
– A big handful of fresh spinach leaves
– A generous half cup of walnut pieces
– A couple of garlic cloves
– A good glug of olive oil (about 1/4 cup)
– A big squeeze of lemon juice (about 2 tablespoons)
– A heavy pinch of salt
– A box of your favorite pasta (about 1 pound)
– A splash of the starchy pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, toast the walnut pieces in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently to prevent burning.
3. Combine the toasted walnuts, fresh spinach, garlic cloves, olive oil, lemon juice, and salt in a food processor.
4. Pulse the mixture 10-12 times until it forms a coarse paste, scraping down the sides once with a spatula to ensure everything gets incorporated.
5. Add the pasta to the boiling water and cook according to package directions for exactly 8 minutes for al dente texture.
6. Reserve 1/2 cup of the starchy pasta water before draining the cooked pasta.
7. Return the drained pasta to the warm pot off the heat.
8. Add the prepared pesto to the pasta and toss thoroughly to coat every strand.
9. Gradually add 2-3 tablespoons of the reserved pasta water while tossing to create a silky, emulsified sauce that clings to the pasta.
Freshly made, this pasta boasts a creamy texture from the emulsified walnut pesto with bright, herbaceous notes from the spinach. The toasted walnuts add a satisfying crunch that contrasts beautifully with the tender pasta. For a complete meal, top with grilled chicken or serve alongside roasted vegetables for added color and nutrition.
Roasted Garlic Pesto Pasta with Cherry Tomatoes
Perfect for busy weeknights, this roasted garlic pesto pasta comes together with minimal effort but delivers maximum flavor. Preparing this dish teaches you how to transform simple ingredients into something truly special through careful roasting and proper pasta technique.
Ingredients
– 1 head of garlic
– A generous glug of olive oil (about ¼ cup)
– A couple of handfuls of cherry tomatoes (around 2 cups)
– A box of your favorite pasta (16 ounces)
– A big handful of fresh basil leaves (about 2 cups packed)
– A small handful of pine nuts (¼ cup)
– A good sprinkle of grated Parmesan (½ cup)
– A squeeze of fresh lemon juice
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F to ensure even roasting.
2. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. Toss cherry tomatoes with a tablespoon of olive oil and spread on a baking sheet.
4. Roast tomatoes alongside the garlic for 20 minutes until they burst and caramelize.
5. Bring a large pot of salted water to a rolling boil for your pasta.
6. Squeeze the roasted garlic cloves from their skins into a food processor.
7. Add basil, pine nuts, Parmesan, and remaining olive oil to the processor.
8. Pulse until smooth, scraping down the sides as needed for even blending.
9. Cook pasta according to package directions until al dente, about 8-10 minutes.
10. Reserve 1 cup of pasta water before draining to help emulsify your sauce.
11. Return drained pasta to the warm pot off the heat.
12. Stir in the pesto, roasted tomatoes, and a splash of pasta water to create a creamy sauce.
13. Finish with a squeeze of lemon juice to brighten the flavors.
14. Season with salt and pepper, tossing everything together thoroughly.
Just look at that beautiful dish! The roasted garlic creates a mellow, sweet base that complements the bright basil and nutty Parmesan perfectly. For a creative twist, try serving it with grilled chicken or shrimp, or toss in some fresh arugula at the end for extra color and peppery crunch.
Vegan Cashew Pesto Pasta
Every home cook needs a reliable pesto pasta recipe in their arsenal, and this vegan version with creamy cashews delivers incredible flavor without any dairy. Even if you’re new to plant-based cooking, you’ll find this method straightforward and rewarding. Let’s walk through creating this vibrant dish together.
Ingredients
– 8 ounces of your favorite pasta
– 1 cup of raw cashews (soaked for at least 2 hours)
– 2 big handfuls of fresh basil leaves
– 3 cloves of garlic
– 1/4 cup of nutritional yeast
– A generous 1/4 cup of olive oil
– A good squeeze of lemon juice (about 2 tablespoons)
– 1/2 teaspoon of salt
– A few cracks of black pepper
– 1/4 cup of pasta water reserved from cooking
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of pasta to the boiling water and cook according to package directions, typically 8-10 minutes.
3. While pasta cooks, drain your soaked cashews and add them to a blender.
4. Place 2 big handfuls of fresh basil, 3 garlic cloves, 1/4 cup nutritional yeast, 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and black pepper into the blender.
5. When pasta is 1 minute from being done, carefully scoop out 1/4 cup of the starchy pasta water and add it to the blender.
6. Blend all ingredients on high speed for about 45 seconds until completely smooth and creamy.
7. Drain the cooked pasta thoroughly and return it to the warm pot.
8. Pour the blended cashew pesto sauce over the hot pasta.
9. Toss everything together vigorously for about 1 minute until every strand is evenly coated.
Our finished pesto pasta boasts a luxuriously creamy texture that clings beautifully to each noodle, with the nutritional yeast providing a satisfying cheesy flavor that will surprise even dairy lovers. Try topping it with toasted pine nuts for extra crunch or serving it alongside roasted cherry tomatoes for a colorful weeknight dinner that feels anything but ordinary.
Lemon Pesto Pasta with Grilled Chicken
Oftentimes, the best weeknight dinners come together with minimal fuss and maximum flavor. Our lemon pesto pasta with grilled chicken is exactly that kind of meal—bright, satisfying, and ready in about 30 minutes from start to finish.
Ingredients
– A pound of boneless, skinless chicken breasts
– A splash of olive oil
– A couple of cloves of garlic, minced
– A generous half cup of basil pesto
– The zest and juice from one large lemon
– 12 ounces of dried pasta (like linguine or fettuccine)
– A big pinch of salt for the pasta water
– A handful of freshly grated Parmesan cheese
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. Heat a grill pan or skillet over medium-high heat and brush it lightly with olive oil.
4. Place the chicken in the hot pan and cook for 6–7 minutes per side, until the internal temperature reaches 165°F.
5. While the chicken cooks, add the pasta and a big pinch of salt to the boiling water and cook according to package directions until al dente.
6. Remove the chicken from the pan, let it rest on a cutting board for 5 minutes, then slice it into thin strips.
7. In a large mixing bowl, combine the pesto, minced garlic, lemon zest, and lemon juice.
8. Drain the cooked pasta, reserving about a half cup of the starchy pasta water.
9. Add the hot pasta directly to the pesto mixture and toss to coat, adding splashes of reserved pasta water until the sauce clings nicely to the noodles.
10. Fold in the sliced grilled chicken and sprinkle with freshly grated Parmesan cheese.
Keep this dish vibrant by adding the lemon zest and juice just before serving—it keeps the flavor bright and prevents bitterness. The texture is wonderfully creamy from the emulsified pesto, with tender pasta and juicy grilled chicken in every bite. For a fresh twist, serve it alongside a simple arugula salad or with extra lemon wedges for squeezing at the table.
Spicy Arrabbiata Pesto Pasta
Pasta nights just got an exciting upgrade with this fiery twist on a classic. Perfect for those evenings when you crave something comforting yet boldly flavorful, this spicy arrabbiata pesto pasta combines the best of two beloved sauces in one satisfying dish. Let me walk you through each simple step to create this restaurant-quality meal right in your own kitchen.
Ingredients
– 8 ounces of dried pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1/2 teaspoon of red pepper flakes
– 1 (14.5 ounce) can of crushed tomatoes
– 1/4 cup of prepared basil pesto
– A generous pinch of salt
– A handful of fresh basil leaves
– 1/4 cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
4. Add 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes to the hot oil, cooking for 1 minute until fragrant but not browned.
5. Pour in 1 can of crushed tomatoes and add a generous pinch of salt, stirring to combine.
6. Simmer the sauce uncovered for 8-10 minutes, stirring occasionally, until slightly thickened.
7. Stir in 1/4 cup of prepared basil pesto until fully incorporated into the tomato sauce.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta directly to the skillet with the sauce.
10. Toss the pasta with the sauce, adding splashes of reserved pasta water as needed to create a glossy coating.
11. Remove from heat and stir in a handful of torn fresh basil leaves.
12. Divide among serving bowls and top with 1/4 cup of grated Parmesan cheese.
Delightfully textured with perfectly cooked pasta coated in a vibrant, emulsified sauce that clings to every strand. The spicy kick from the red pepper flakes balances beautifully with the herbal notes of pesto and sweet tomatoes. For a stunning presentation, garnish with extra basil leaves and serve alongside garlic bread to soak up every last bit of the flavorful sauce.
Pesto Pasta Salad with Mozzarella and Olives
Oh, what a delight it is to share this vibrant pesto pasta salad with you—it’s the kind of dish that feels both effortless and impressive, perfect for potlucks, picnics, or a quick weeknight dinner. On busy days, this recipe comes together in under 30 minutes, and the combination of fresh basil pesto, creamy mozzarella, and briny olives is simply irresistible. Let’s walk through it step by step, so you can create a standout salad with confidence.
Ingredients
– 12 ounces of rotini pasta
– A big handful of fresh basil leaves (about 2 cups packed)
– A generous 1/2 cup of grated Parmesan cheese
– 1/3 cup of olive oil
– A couple of garlic cloves
– A pinch of salt and a few cracks of black pepper
– 8 ounces of fresh mozzarella balls, drained
– A heaping 1/2 cup of pitted Kalamata olives
– A splash of lemon juice (about 1 tablespoon)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the fresh basil leaves, grated Parmesan, olive oil, garlic cloves, salt, and black pepper in a food processor.
4. Pulse the mixture for about 30 seconds until it forms a smooth, vibrant green pesto, scraping down the sides once with a spatula to ensure everything is incorporated.
5. Drain the cooked pasta in a colander and rinse it briefly under cold water for 1 minute to stop the cooking process and cool it down.
6. Tip: Rinsing the pasta helps it stay firm and prevents it from becoming mushy when mixed with the pesto.
7. Transfer the cooled pasta to a large mixing bowl.
8. Pour the prepared pesto over the pasta and toss thoroughly with a large spoon until every piece is evenly coated.
9. Add the fresh mozzarella balls, pitted Kalamata olives, and a splash of lemon juice to the bowl.
10. Gently fold everything together to distribute the cheese and olives without breaking them up.
11. Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to allow the ingredients to meld.
12. Taste and adjust seasoning with an extra pinch of salt if needed, but avoid overmixing to keep the textures intact.
13. Tip: If making ahead, cover and refrigerate for up to 2 days, but bring it to room temperature before serving for optimal creaminess.
But the beauty of this salad lies in its contrasts—the tender pasta and creamy mozzarella play off the firm, salty olives, while the pesto adds a herby brightness that lingers. Serve it alongside grilled chicken for a hearty meal, or pack it in a container for a picnic where its flavors only improve as they mingle.
Pesto Pasta with Shrimp and Asparagus
Let’s create a vibrant, restaurant-quality pasta dish that’s surprisingly simple to master. Learning to balance fresh pesto with perfectly cooked shrimp and crisp-tender asparagus will give you a go-to meal that impresses every time.
Ingredients
– 8 ounces of dried linguine pasta
– 1 pound of raw large shrimp, peeled and deveined
– 1 bunch of fresh asparagus (about 1 pound)
– 3/4 cup of prepared basil pesto
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– A generous pinch of salt
– A couple of grinds of black pepper
– A squeeze of fresh lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, snap off the tough ends of each asparagus spear where they naturally break.
3. Cut the asparagus into 2-inch pieces on a diagonal.
4. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
5. Season the shrimp evenly with salt and black pepper on both sides.
6. Add the linguine to the boiling water and cook for exactly 9 minutes until al dente.
7. Meanwhile, heat olive oil in a large skillet over medium-high heat until it shimmers.
8. Add the shrimp in a single layer and cook for 2 minutes until the bottoms turn pink.
9. Flip each shrimp and cook for another 1-2 minutes until opaque throughout.
10. Transfer the cooked shrimp to a clean plate using tongs.
11. Add the asparagus pieces to the same skillet and cook for 4 minutes, stirring occasionally.
12. Add the minced garlic to the asparagus and cook for 30 seconds until fragrant.
13. Reserve 1/2 cup of the starchy pasta water before draining the linguine.
14. Return the drained pasta to the pot off the heat.
15. Add the pesto, asparagus, and 1/4 cup of the reserved pasta water to the pasta.
16. Toss everything together until the pasta is evenly coated, adding more pasta water if needed to create a silky sauce.
17. Gently fold in the cooked shrimp.
18. Finish with a squeeze of fresh lemon juice and toss once more.
Finally, this dish delivers a wonderful contrast of textures—the firm pasta, juicy shrimp, and crisp asparagus all coated in that vibrant pesto. For a beautiful presentation, twist the pasta into nests using tongs before topping with the shrimp and asparagus. The bright, herby flavors make it perfect for both quick weeknights and casual entertaining.
Pesto Pasta with Roasted Vegetables
Perfect for busy weeknights, this pesto pasta with roasted vegetables comes together with minimal effort but delivers maximum flavor. Preparing this dish is all about timing and technique, so let’s walk through each step methodically to ensure your meal turns out beautifully every single time.
Ingredients
– 8 ounces of your favorite pasta
– 2 cups of chopped mixed vegetables (like bell peppers, zucchini, and cherry tomatoes)
– 2 tablespoons of olive oil
– A generous ½ cup of prepared pesto
– A big pinch of salt
– A couple of grinds of black pepper
– A handful of grated Parmesan cheese for finishing
Instructions
1. Preheat your oven to 425°F.
2. Toss the chopped vegetables with 1 tablespoon of olive oil, a big pinch of salt, and a couple of grinds of black pepper on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and have some browned, caramelized edges.
4. While the vegetables roast, bring a large pot of salted water to a rolling boil.
5. Add the pasta to the boiling water and cook according to the package directions for al dente texture.
6. Reserve ½ cup of the starchy pasta water before draining the cooked pasta.
7. Return the drained pasta to the warm pot.
8. Immediately add the roasted vegetables, pesto, and the remaining 1 tablespoon of olive oil to the pasta.
9. Toss everything together thoroughly, adding a splash of the reserved pasta water to help the pesto coat the pasta evenly.
10. Stir in a handful of grated Parmesan cheese until it’s melted and incorporated.
Mouthwatering and satisfying, this dish offers a wonderful contrast between the tender pasta, creamy pesto, and the sweet, caramelized roasted vegetables. For a creative twist, try serving it topped with toasted pine nuts or alongside grilled chicken for a more substantial meal.
Pesto Pasta with Burrata and Cherry Tomatoes
Zesty and vibrant, this pesto pasta with burrata and cherry tomatoes brings summer flavors to your table any time of year. Let me walk you through creating this stunning dish that’s perfect for both weeknight dinners and entertaining guests. We’ll build layers of flavor step by step to ensure restaurant-quality results right in your own kitchen.
Ingredients
– 1 pound of dried pasta
– A good glug of olive oil (about 3 tablespoons)
– A couple pints of cherry tomatoes
– A generous pinch of kosher salt
– A few cracks of black pepper
– A jar of good quality basil pesto (about 1 cup)
– One beautiful ball of fresh burrata cheese
– A handful of fresh basil leaves
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound of dried pasta to the boiling water and cook according to package directions until al dente, about 9-11 minutes.
3. While pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add 2 pints of cherry tomatoes to the hot oil and season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
5. Cook tomatoes for 5-7 minutes, shaking the pan occasionally, until skins blister and some tomatoes burst open.
6. Tip: Don’t stir too vigorously – letting the tomatoes develop those charred spots adds wonderful smoky flavor.
7. Drain the cooked pasta, reserving 1 cup of the starchy pasta water.
8. Return the drained pasta to the hot pot off the heat.
9. Add 1 cup of basil pesto and ½ cup of the reserved pasta water to the pasta, tossing vigorously to create a creamy emulsion.
10. Tip: The starchy pasta water is key – it helps the pesto cling beautifully to every strand of pasta.
11. Gently fold in the blistered cherry tomatoes and their juices from the skillet.
12. Transfer the pesto pasta to a serving platter or individual bowls.
13. Tear the burrata ball into large chunks and scatter them over the hot pasta.
14. Tip: Adding the burrata at the end keeps it cool and creamy against the warm pasta – that temperature contrast is magical.
15. Garnish with fresh basil leaves torn by hand.
Just imagine cutting into that creamy burrata center as it mingles with the vibrant pesto-coated pasta. The sweet, blistered tomatoes provide bursts of acidity that cut through the richness perfectly. For an elegant presentation, serve this family-style on a large wooden board with crusty bread to soak up every last bit of sauce.
Pesto Pasta with Grilled Salmon
Begin by gathering your ingredients for this impressive yet approachable weeknight dinner that combines fresh pesto with perfectly grilled salmon over pasta.
Ingredients
– 8 ounces of your favorite pasta
– 2 salmon fillets, about 6 ounces each
– A generous ½ cup of fresh basil pesto
– A couple of tablespoons of olive oil
– A good squeeze of fresh lemon juice
– A pinch of salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add your pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, pat salmon fillets completely dry with paper towels.
4. Brush both sides of salmon with about 1 tablespoon of olive oil.
5. Season salmon generously with salt and pepper on both sides.
6. Preheat your grill or grill pan to medium-high heat (about 400°F).
7. Place salmon skin-side up on the hot grill and cook for 4-5 minutes without moving.
8. Carefully flip salmon using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
9. Drain cooked pasta, reserving about ¼ cup of pasta water.
10. Return drained pasta to the warm pot off the heat.
11. Add pesto and a splash of the reserved pasta water to the pasta.
12. Toss everything together until the pasta is evenly coated.
13. Squeeze fresh lemon juice over the grilled salmon.
14. Flake the salmon into large chunks using a fork.
15. Gently fold the salmon pieces into the pesto pasta.
Keep in mind that the flaky salmon will break apart beautifully in the creamy pesto, creating a dish where each bite offers both the rich, herbaceous notes from the pesto and the smoky char from the grill. Try serving it with extra lemon wedges for squeezing over the top or alongside a simple arugula salad to balance the richness.
Pesto Pasta with Mushrooms and Truffle Oil
This pesto pasta with mushrooms and truffle oil transforms simple ingredients into a restaurant-worthy meal that feels both comforting and elegant. The earthy mushrooms pair beautifully with the bright basil pesto, while that final drizzle of truffle oil adds a touch of luxury. Let’s walk through each step together to ensure your dish turns out perfectly.
Ingredients
– 8 ounces of your favorite pasta
– a couple of tablespoons of olive oil
– a pound of sliced cremini mushrooms
– a generous half cup of prepared basil pesto
– a big splash of heavy cream
– a good pinch of salt and a few cracks of black pepper
– a final drizzle of truffle oil for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, which usually takes about 9-11 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the sliced mushrooms to the hot skillet in a single layer, being careful not to overcrowd the pan.
5. Cook the mushrooms without stirring for 4-5 minutes until they develop a golden-brown crust on one side.
6. Flip the mushrooms and continue cooking for another 3-4 minutes until tender and evenly browned.
7. Reduce the heat to low and stir in the pesto, making sure to coat all the mushrooms evenly.
8. Pour in the heavy cream and stir continuously until the sauce becomes smooth and slightly thickened, about 2 minutes.
9. Drain the cooked pasta, reserving about half a cup of the starchy pasta water.
10. Add the drained pasta directly to the skillet with the mushroom sauce.
11. Toss everything together, adding splashes of the reserved pasta water until the sauce coats the pasta beautifully.
12. Season with salt and pepper, then drizzle with truffle oil just before serving.
Keep in mind that the truffle oil’s aroma is most potent when added at the end, so don’t cook it. The finished dish should have creamy pasta with meaty mushrooms and that unmistakable truffle fragrance that makes this feel special. For a fun twist, try serving it in individual bowls topped with an extra mushroom slice and another tiny drizzle of that magical truffle oil.
Pesto Pasta with Sausage and Peppers
Perfect for busy weeknights, this pesto pasta with sausage and peppers comes together in under 30 minutes while delivering restaurant-quality flavor. Pasta cooks while you prepare the savory sausage and sweet pepper mixture, then everything gets tossed with vibrant pesto for a complete meal. Prepare to impress your family with this colorful, satisfying dish that requires minimal cleanup.
Ingredients
– 1 pound of sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced into thin strips
– 1 medium yellow onion, thinly sliced
– 3 cloves of garlic, minced
– 12 ounces of penne pasta
– 1 cup of prepared basil pesto
– 2 tablespoons of olive oil
– A generous pinch of salt for the pasta water
– A splash of pasta water (about ¼ cup)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
5. Tip: Don’t overcrowd the skillet—work in batches if needed for proper browning.
6. Transfer cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
7. Add sliced bell peppers and onion to the skillet and cook for 5-7 minutes until softened and slightly charred at the edges.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Tip: Keep the garlic moving constantly to prevent burning.
10. Return sausage to the skillet and reduce heat to low.
11. Reserve ¼ cup of starchy pasta water before draining the cooked penne.
12. Add drained pasta directly to the skillet with the sausage and vegetables.
13. Pour in 1 cup of pesto and the reserved pasta water, tossing everything together until evenly coated.
14. Tip: The starchy pasta water helps the pesto cling beautifully to every surface.
15. Cook for 1-2 more minutes until everything is heated through and the sauce lightly coats the pasta.
Deliciously textured with al dente pasta, juicy sausage chunks, and tender-crisp peppers, this dish offers a wonderful balance of herbal pesto richness and savory meatiness. Serve it straight from the skillet for a rustic presentation, or top with extra pesto and grated Parmesan for an extra flavor boost. The vibrant colors make it as beautiful on the table as it is satisfying in every bite.
Pesto Pasta with Zucchini and Lemon Zest
Very few dishes capture the essence of summer quite like this vibrant pasta. Let’s walk through creating a bright, fresh meal that comes together with minimal effort but delivers maximum flavor. You’ll be amazed at how these simple ingredients transform into something truly special.
Ingredients
– 8 ounces of dried pasta (linguine works great)
– 2 medium zucchini, sliced into half-moons
– 2 cloves of garlic, minced
– 1/2 cup of prepared pesto
– Zest from one lemon
– A couple of tablespoons of olive oil
– A generous pinch of salt
– A splash of pasta water (reserved from cooking)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced zucchini to the hot skillet in a single layer, cooking for 4-5 minutes until golden brown on one side.
5. Flip zucchini slices and cook for another 3-4 minutes until tender but still slightly firm.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
7. Reserve 1/2 cup of starchy pasta water before draining the cooked pasta.
8. Transfer drained pasta directly into the skillet with zucchini and garlic.
9. Add the 1/2 cup of pesto and 1/4 cup of reserved pasta water to the skillet.
10. Toss everything together vigorously until the pasta is evenly coated with sauce.
11. Stir in the lemon zest until evenly distributed throughout the dish.
12. Season with a generous pinch of salt and toss once more to combine.
Now you have a dish where the al dente pasta provides satisfying chew against the tender zucchini. The bright lemon zest cuts through the rich pesto beautifully, creating layers of flavor in every bite. Try serving it alongside grilled chicken or topped with toasted pine nuts for extra crunch.
Pesto Pasta with Artichokes and Olives
Perfect for busy weeknights, this pesto pasta with artichokes and olives comes together in under 30 minutes and delivers vibrant Mediterranean flavors that will make you feel like you’re dining al fresco. Pasta tossed with a bright, herby pesto, briny olives, and tender artichokes creates a satisfying meal that’s both simple and impressive. Let’s walk through each step together so you can recreate this delicious dish with confidence.
Ingredients
– 12 ounces of dried pasta
– A big glug of olive oil (about 2 tablespoons)
– 4 cloves of garlic, minced
– A 14-ounce can of artichoke hearts, drained and chopped
– A generous handful of pitted Kalamata olives (about 1/2 cup), sliced
– 1/2 cup of prepared basil pesto
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of red pepper flakes
– Salt for the pasta water
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of dried pasta to the boiling water and cook according to package directions until al dente, which usually takes 8–10 minutes.
3. While the pasta cooks, heat a big glug of olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
5. Stir in the chopped artichoke hearts and sliced olives, cooking for 3–4 minutes until warmed through and slightly golden.
6. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
7. Tip the drained pasta into the skillet with the artichoke and olive mixture.
8. Add the 1/2 cup of prepared basil pesto and a squeeze of fresh lemon juice, tossing everything to coat evenly.
9. If the sauce seems too thick, gradually add splashes of the reserved pasta water, stirring until it reaches a silky consistency.
10. Sprinkle in a pinch of red pepper flakes for a subtle kick, then give it one final toss.
11. Remove the skillet from the heat and let it sit for 1 minute to allow the flavors to meld.
What you’ll love about this dish is the way the creamy pesto clings to each noodle, punctuated by the meaty artichokes and salty olives. For a fun twist, serve it topped with grilled shrimp or alongside a crisp arugula salad to balance the richness.
Pesto Pasta with Crab Meat and Lemon Butter
Zesty yet sophisticated, this pesto pasta with crab meat and lemon butter brings coastal elegance to your weeknight dinner table. Let me walk you through creating this restaurant-quality dish that’s surprisingly simple to master. You’ll be amazed at how these bright, fresh flavors come together in perfect harmony.
Ingredients
– 8 ounces of dried linguine pasta
– 1 pound of fresh lump crab meat
– 4 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– A generous 1/2 cup of basil pesto
– Juice from 1 large lemon
– A splash of heavy cream (about 1/4 cup)
– A couple of tablespoons of grated Parmesan cheese
– A pinch of red pepper flakes
– A handful of fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
5. Gently fold in the crab meat and cook for 3-4 minutes until just heated through.
6. Stir in the basil pesto until well combined with the crab mixture.
7. Pour in the lemon juice and heavy cream, stirring constantly for 2 minutes until the sauce slightly thickens.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta directly to the skillet with the crab sauce.
10. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta beautifully.
11. Sprinkle with grated Parmesan and red pepper flakes, tossing once more to combine.
12. Remove from heat and garnish with fresh basil leaves.
Just look at that creamy, vibrant green sauce clinging to each strand of pasta! The sweet crab meat provides delicate texture against the al dente linguine, while the lemon butter brightens every bite. Try serving this in shallow bowls with crusty bread for dipping into any remaining sauce, or top with extra lemon zest for an even brighter flavor profile.
Summary
My goodness, what a delicious collection! These 18 creamy pesto pasta recipes offer something perfect for every occasion, from quick weeknight dinners to special gatherings. We hope you’ll try a few favorites and let us know which ones you love most in the comments below. Don’t forget to share this tasty roundup with fellow pasta lovers on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
