pesto pasta recipes with vegetables Easy homemade pesto pasta recipe

Pasta is one of my all-time favorite dishes. It's easy to make, versatile, and most importantly, absolutely delicious. And what better way to elevate your pasta game than by adding a dollop of pesto to it? In this post, I'll be sharing with you my take on the best pesto pasta recipe with some helpful tips along the way.

Classic Pesto Pasta

pesto pasta

To start off, you'll need to make the pesto. You can either buy a premade pesto sauce or make it from scratch using basil, pine nuts, garlic, parmesan cheese, and olive oil. Here's how to do it:

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium garlic cloves, coarsely chopped
  • Salt and pepper, to taste

Instructions:

  1. Add the basil, parmesan cheese, olive oil, pine nuts, and garlic to a blender or food processor.
  2. Pulse until everything is finely chopped and well combined. Add more olive oil as necessary to achieve your desired consistency.
  3. Season with salt and pepper to taste.
Now that your pesto is ready, it's time to cook the pasta. Boil a pot of salted water and add your pasta of choice. Cook according to the instructions on the package until it's al dente. Drain the pasta and reserve about 1/4 cup of the pasta water. In a separate pan, heat some olive oil over medium heat. Add some minced garlic and let it cook until fragrant. Add the cooked pasta to the pan and toss it to coat with the garlic-infused oil. Add the pesto sauce and pasta water to the pan and toss until the pasta is fully coated with the sauce. Serve hot with some freshly grated parmesan cheese on top.

Spring Pesto Pasta

spring pesto pasta

If you're looking for a more spring-inspired pesto pasta dish, try this recipe. It's got asparagus, peas, and spinach, making it a healthier and more colorful alternative to classic pesto pasta.

Ingredients:

  • 1 pound pasta
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • 4 cups spinach
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup freshly grated parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste

Instructions:

  1. Cook the pasta according to the package instructions until it's al dente. Drain and reserve 1/4 cup of the pasta water.
  2. While the pasta is cooking, blanch the asparagus and peas in boiling salted water for 2-3 minutes, or until they're bright green and tender-crisp. Drain and rinse with cold water to stop the cooking process.
  3. In a blender or food processor, pulse the spinach, lemon juice and zest, garlic, pine nuts, and parmesan cheese until finely chopped. Add the olive oil and pulse until everything is well combined.
  4. In a large pan, heat some olive oil over medium heat. Add the cooked pasta, asparagus, and peas to the pan. Toss to combine.
  5. Add the pesto sauce to the pan and toss until everything is well coated. If the sauce is too thick, add some of the reserved pasta water to thin it out.
  6. Season with salt and pepper to taste. Serve hot.
Both of these pesto pasta recipes are perfect for a quick and easy weeknight dinner or a weekend get-together with friends and family. They're bursting with flavor, easy to make, and sure to please even the pickiest eaters. Give them a try and let me know what you think!

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