Pesto Pasta Recipe
This pesto pasta recipe is fresh, flavorful, and easy to make. It’s a quick, flavor-packed dinner perfect for busy weeknights!
Foto: Well PlatedIngredients
- 8 ounces whole wheat spaghetti pasta or fettuccini (or another long pasta, which works well for pesto)
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes (halved)
- 1/2 to 2/3 cup Basil Pesto (or prepared pesto of choice)
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt (plus additional to taste)
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups arugula or spinach
- 2 tablespoons toasted pine nuts* (optional for serving)
- Freshly grated Parmesan cheese (for serving)
Steps
Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
Add the arugula, stirring until it wilts.
Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
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