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This single serving pesto pasta is a quick and easy meal made with al dente pasta, pesto, olive oil, and Parmesan cheese. Ready in about 15 minutes, this small batch recipe delivers bold, vibrant flavor in every bite.
Why You’ll Love This Recipe
- Ready in 15 Minutes: This easy pesto pasta comes together quickly with just a handful of simple ingredients.
- Perfect Single Serving: A small batch recipe designed for one, with no waste and no leftovers.
- Fresh, Bold Flavor: Basil pesto, garlic, olive oil, and Parmesan create a rich, vibrant sauce that coats every bite.
- Flexible Ingredients: Use regular, whole wheat, or gluten-free pasta and either store-bought or homemade pesto.
- Easily Customizable: Add chicken, shrimp, or vegetables to turn this into a heartier meal.
The first time you toss hot pasta with basil pesto, the aroma says everything. The garlic and basil bloom instantly, the olive oil turns glossy, and the Parmesan melts into a smooth, rich sauce that clings to every strand of pasta.
I love how this single serving pesto pasta feels generous without being heavy. It is simple, vibrant, and full of fresh flavor. When I want something satisfying that does not take much time, this is the bowl I reach for.
Serve pesto pasta with baked chicken tenders or roasted salmon and add a crisp green salad with homemade vnaigrette for a complete meal.
Ingredients
If you have any ingredients leftover from this single serving pesto pasta recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Use 2 ounces of dried pasta such as spaghetti, linguine, penne, or fusilli. Cook it until al dente so it holds the sauce well. Regular, whole wheat, or gluten-free pasta all work.
- Pesto: Use store-bought basil pesto for convenience or make a small batch of homemade spinach pesto to use instead.
- Parmesan Cheese: Freshly grated Parmesan or Pecorino Romano adds a salty, nutty finish. For a dairy-free version, use vegan Parmesan or nutritional yeast.
Recipe Variations
Use one of these easy additions to change the flavor:
- Creamy Pesto Pasta: Stir in 1 to 2 tablespoons of heavy cream, half and half, or ricotta for a smooth, creamy sauce.
- Lemon Pesto Pasta: Add fresh lemon zest and a squeeze of lemon juice to brighten the flavor.
- Mediterranean Pesto Pasta: Mix in chopped sun-dried tomatoes, olives, or capers for a savory addition.
- Pesto Pasta with Chicken: Add cooked, sliced chicken breast for a heartier single serving meal.
- Pesto Pasta with Shrimp: Stir in cooked shrimp for a quick, protein-rich option.
How To Make Pesto Pasta
These photos and instructions help you visualize how to make this easy pesto pasta recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Boil the Water: Bring a medium pot of water to a rolling boil.
- Cook the Pasta: Add the pasta and cook until al dente, according to the package directions.
- Reserve Pasta Water: Before draining, carefully scoop out ¼ cup of the pasta cooking water. Then drain the pasta.
- Add the Pesto: Return the hot pasta to the pot or place it in a bowl. Stir in the pesto and 1 to 2 tablespoons of the reserved pasta water. Toss until the pasta is evenly coated. Add a little more pasta water if the sauce seems too thick.
- Finish with Cheese: Stir in 2 tablespoons of grated Parmesan. Taste and add salt if needed.
- Serve: Transfer to a bowl and sprinkle with additional Parmesan before serving.
Expert Tips
- Cook Pasta Al Dente: Slightly firm pasta holds the pesto sauce better and prevents a mushy texture.
- Save the Pasta Water: The starchy pasta water helps loosen the sauce and makes it cling to the pasta.
- Do Not Heat the Pesto: Toss pesto with hot pasta off the heat. Direct heat can dull the fresh basil flavor and darken the sauce.
- Use Freshly Grated Parmesan: Fresh cheese melts more smoothly and gives better flavor than pre-shredded varieties.
- Adjust the Sauce: If the pesto feels thick, add a splash of pasta water or olive oil until smooth and glossy.
Frequently Asked Questions
No. Do not cook pesto on the stove. Toss it with hot pasta off the heat. The warmth of the pasta is enough to heat the sauce without dulling its flavor.
Spaghetti, linguine, fettuccine, penne, and fusilli all work well. Long noodles and short shapes with ridges both hold pesto sauce nicely.
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Add a splash of water or olive oil before reheating to loosen the sauce.
For 2 ounces of dried pasta, use about 1 ½ to 2 tablespoons of pesto. Adjust to taste.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving pesto pasta or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Pesto Pasta For One
Equipment
Ingredients
- 2 ounces spaghetti or your favorite pasta shape. Two ounces of spaghetti is about the diameter of a quarter when gathered together. If using short pasta like penne or ziti, measure about ⅔ cup to equal 2 ounces.
- 1 ½ tablespoons pesto (use store-bought pesto or homemade pesto)
- 1 to 2 tablespoons reserved pasta water
- 2 tablespoons freshly shredded Parmesan cheese -plus more for topping
Instructions
- Bring a medium pot of water to a rolling boil. Add the pasta and cook until al dente according to the package directions. Before draining, reserve ¼ cup of the pasta water. Drain and transfer the pasta to a bowl.
- Stir in the pesto and 1 to 2 tablespoons of the reserved pasta water. Toss until evenly coated, adding a little more water if the sauce is too thick.
- Stir in 2 tablespoons of grated Parmesan. Taste and add salt if needed.
- Sprinkle with the remaining tablespoon of Parmesan and serve immediately.
Notes
- Cook Pasta Al Dente: Slightly firm pasta holds the pesto sauce better and prevents a mushy texture.
- Save the Pasta Water: The starchy pasta water helps loosen the sauce and makes it cling to the pasta.
- Do Not Heat the Pesto: Toss pesto with hot pasta off the heat. Direct heat can dull the fresh basil flavor and darken the sauce.
- Use Freshly Grated Parmesan: Fresh cheese melts more smoothly and gives better flavor than pre-shredded varieties.
- Adjust the Sauce: If the pesto feels thick, add a splash of pasta water or olive oil until smooth and glossy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this using your pesto recipe. I found the subtle flavor from the pesto to be very satisfying. If you want something more intense just spoon in a little more pesto. I had it with a side of steamed broccoli which matched flavor is very nicely. I’m not a vegan but this does not require meat.
I’m so happy you enjoyed it! Thank you so much for your feedback.
Excellent recipe. I found the De Cecco pesto in a jar to be the best and is also much lower in calories.