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This easy pesto pasta recipe is made with cooked pasta tossed in a flavorful pesto sauce. It’s a quick, single serving meal that’s ready in just 15 minutes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes with simple steps.
- Adaptable: Works with regular, gluten-free, or whole grain pasta and your choice of pesto.
- Flavorful Ingredients: Made with garlic, basil or spinach, olive oil, and nuts for a rich, satisfying sauce.
I love this pesto pasta because it’s the kind of meal I turn to when I want something simple, fast, and full of flavor. It’s just the right amount for one and comes together with pantry staples I almost always have on hand. Whether I use homemade or store-bought pesto, it never disappoints.
Pesto pasta pairs well with baked chicken tenders, shrimp, or salmon. Add a crisp green salad with vinaigrette and a slice of warm French bread 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 regular, gluten-free, or whole grain pasta—any type works well.
- Pesto: Use store-bought or make a small batch with our single serving spinach pesto recipe.
- Parmesan cheese: Freshly shredded Parmesan or Pecorino Romano adds the best flavor. For a dairy-free option, use vegan parmesan or nutritional yeast.
Recipe Variations
Try one of these simple ways to change up your pesto pasta:
- Creamy Pesto: Stir in a splash of cream or a spoonful of ricotta for a richer, creamier sauce.
- Lemon Pesto: Add the zest and juice of ½ lemon for a fresh, tangy twist.
- Mediterranean Style: Mix in sun-dried tomatoes, black olives, and capers for bold, briny flavor.
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.
- Bring a medium pot of water to a rolling boil.
- Cook the pasta according to the package instructions.
- Before draining, reserve 1/4 cup of the pasta water.
- Drain the pasta and transfer it to a bowl.
- Add the pesto and 1 to 2 tablespoons of the reserved pasta water. Toss to coat the pasta evenly. Add more water if needed for a smoother sauce.
- Stir in 2 tablespoons of shredded Parmesan. Taste and add a pinch of salt if needed.
- Serve the pasta in a bowl and garnish with an extra tablespoon of shredded Parmesan cheese on top.
Expert Tips
- Don’t mix the pesto on the stove. Transfer the hot pasta to a bowl, then add the pesto. The pasta’s heat is enough to warm the sauce.
- A squeeze of lemon before serving adds a bright, fresh flavor.
- Pesto pasta can be made ahead and stored in the fridge for up to 3 days.
- Homemade pesto is usually brighter green than store-bought.
Frequently Asked Questions
Warm it in the microwave or on the stove over low heat with a little water to loosen the sauce.
Use ⅔ cup for short pasta like penne or ziti, or a bundle the width of a quarter for spaghetti.
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 use your favorite pasta. (Two ounces of dried spaghetti is about the width of a quarter when bunched. For shapes like penne or ziti, use ⅔ cup to equal 2 ounces.)
- 1 ½ tablespoons pesto (store-bought 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. Cook the pasta according to the package instructions. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and transfer it to a bowl.
- Add the pesto and 1 to 2 tablespoons of the reserved pasta water. Toss to coat the pasta evenly. Add more water if needed for a smoother sauce.
- Stir in 2 tablespoons of shredded Parmesan. Taste and add a pinch of salt if needed.
- Top with an extra tablespoon of Parmesan and serve.
Notes
- Don’t mix the pesto on the stove. Transfer the hot pasta to a bowl, then add the pesto. The pasta’s heat is enough to warm the sauce.
- A squeeze of lemon before serving adds a bright, fresh flavor.
- Pesto pasta can be made ahead and stored in the fridge for up to 3 days.
- Homemade pesto is usually brighter green than store-bought.
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.