10+ Pesto Pasta Recipes You’ll Love to Try Tonight

Pesto pasta recipes make it easy to add fresh, vibrant flavors to your meals. You just need a handful of ingredients, and everything comes together fast.

It doesn’t matter if you’re cooking for one or feeding a crowd—pesto pasta is always satisfying and simple.

These recipes show you how to prepare pesto pasta in different styles, with clear steps and simple ingredients you probably already have. You don’t need to be a pro to whip up a homemade, fresh-tasting plate of pesto pasta.

Ingredients:

• Fresh basil
• Garlic
• Pine nuts
• Olive oil
• Parmesan cheese
• Pasta of your choice

Cooking Instructions:

1. Cook pasta according to package directions until al dente.
2. Blend basil, garlic, pine nuts, olive oil, and Parmesan until smooth.
3. Toss cooked pasta with the pesto sauce.
4. Serve immediately with extra Parmesan or pine nuts if you’re into that.

1) Classic Basil Pesto Pasta with Pine Nuts

This one’s all about freshness. Toss pasta with a sauce made from basil, pine nuts, garlic, lemon, and parmesan cheese.

Lightly toasting the pine nuts before you mix them in gives a rich crunch and brings out their flavor.

Fresh basil keeps the sauce bright and fragrant. Use good olive oil and a splash of lemon juice to lift everything up.

It’s honestly hard to mess up, and it tastes good whether it’s warm or just hanging out at room temp.

Ingredients

• 2 cups fresh basil leaves
• ¼ cup toasted pine nuts
• 2 cloves garlic
• ½ cup olive oil
• 2 tablespoons lemon juice
• ½ cup grated parmesan cheese
• Pasta of your choice (spaghetti or bucatini work well)
• Salt and pepper

Cooking Instructions

1. Cook your pasta and save a splash of the cooking water.
2. In a blender, combine basil, pine nuts, garlic, lemon juice, and cheese.
3. Blend and slowly drizzle in olive oil until it’s smooth. Add salt and pepper.
4. Toss pasta with pesto, adding pasta water if you need to loosen things up.
5. Top with more pine nuts and parmesan.

2) Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes

Creamy chicken pesto pasta hits that “comfort food but still fresh” spot. Cook chicken, then mix it with a creamy pesto and sun-dried tomato sauce.

Sun-dried tomatoes bring sweetness and a bit of tang. The sauce is rich but not heavy, and you can get it on the table in about half an hour.

This works with penne or bow tie pasta. Sprinkle parmesan on top for a finishing touch.

Ingredients

• 2 cups cooked chicken, sliced
• 10 oz penne or bow tie pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/4 cup grated parmesan
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta, drain, and set aside.
2. Heat olive oil in a pan on medium.
3. Sauté garlic for about a minute.
4. Add chicken and warm it through.
5. Stir in sun-dried tomatoes, pesto, and cream. Let it thicken for a few minutes.
6. Toss in the pasta and coat well.
7. Season, then top with parmesan.

Find more details about this recipe at Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes.

3) Easy One-Pot Pesto Pasta with Tomatoes and Red Beans

This one-pot pesto pasta is a lifesaver on busy nights. Cook everything in the same pot—less cleanup, more flavor.

Juicy tomatoes add freshness, and red beans make it filling and protein-packed.

Basil pesto ties it all together for a sauce that’s way more interesting than plain tomato.

If you’re looking for a meal that’s hearty but not fussy, this is it. Canned tomatoes and beans keep things easy.

Ingredients

• 8 oz pasta
• 1 can diced tomatoes
• 1 cup cooked red beans
• 1/3 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta until al dente. Drain and set aside.
2. In the same pot, heat olive oil on medium.
3. Add tomatoes and cook for about 5 minutes.
4. Stir in beans and pesto.
5. Add pasta back to the pot and mix. Warm everything for a couple of minutes.
6. Season and serve.

4) Quick Pesto Pasta with Fresh Basil and Parmesan

You can pull this together in 15 minutes. Fresh basil and parmesan keep the flavors clean and bright.

Toss the hot pasta with the sauce so it coats every bite. You don’t need much oil, so the dish stays light.

Toasted pine nuts add crunch, and a little garlic brings it all together. It’s perfect for those nights when you just want something easy.

Ingredients

• 8 oz (225 g) pasta
• 2 oz (60 g) fresh basil leaves
• 2 garlic cloves
• 2 oz (60 g) Parmesan cheese, shredded
• 3 oz (85 g) pine nuts
• 1/2 cup + 2 tbsp (150 ml) olive oil
• Salt to taste

Cooking Instructions

1. Cook pasta in salted water until al dente.
2. Toast pine nuts in a dry pan.
3. Blend basil, garlic, pine nuts, parmesan, and olive oil.
4. Drain pasta, keep a little water.
5. Mix pasta and pesto, adding water if it’s too thick.
6. Top with more parmesan.

5) Pesto Pasta with Sautéed Garlic Chicken

Sauté chicken strips with garlic until they’re golden and cooked through. The garlic gives the chicken a savory kick that works so well with pesto.

Boil up some bow tie or penne pasta while the chicken cooks. When everything’s ready, toss pasta with the chicken, sun-dried tomatoes, and plenty of pesto.

It’s filling, quick, and you can change up the ingredients to fit your mood.

Ingredients

• Chicken breasts, cut into strips
• Garlic cloves, minced
• Pasta (bow tie or penne)
• Sun-dried tomatoes
• Pesto sauce

Cooking Instructions

1. Sauté garlic in a pan until fragrant.
2. Add chicken and cook through, about 6-8 minutes.
3. Boil pasta as usual.
4. Drain pasta, then mix with chicken, sun-dried tomatoes, and pesto.
5. Stir and serve.

More details can be found at the Pesto Pasta with Chicken recipe from Allrecipes.

6) Vegan Pesto Pasta with Nutritional Yeast

You can make a dairy-free pesto pasta that still feels creamy and rich. Nutritional yeast gives it that cheesy vibe without any actual cheese.

Blend basil, garlic, cashews, lemon juice, salt, olive oil, and nutritional yeast with a splash of water.

Toss the sauce with cooked pasta and you’re done in about ten minutes.

Ingredients

• 2 cups fresh basil leaves
• 1/4 cup cashews
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup water
• 8 ounces pasta (your choice)

Cooking Instructions

1. Cook pasta.
2. Blend basil, cashews, garlic, lemon juice, nutritional yeast, salt, olive oil, and water.
3. Add more water if it needs to loosen up.
4. Toss with pasta and serve.

7) Three-Ingredient Simple Pesto Pasta

This is as easy as it gets. Just three main ingredients for a quick, tasty pesto pasta.

Boil your favorite pasta, drain, and mix with fresh basil pesto. Add a squeeze of lemon if you want a little zing.

It’s great for when you’re tired but still want real food. Parmesan on top is totally optional.

Ingredients

• 8 oz dry pasta
• ½ – ¾ cup basil pesto
• 1 tablespoon fresh lemon juice (optional)

Cooking Instructions

1. Boil pasta.
2. Drain, saving a bit of water.
3. Stir in pesto and lemon juice.
4. Use cooking water to loosen the sauce if needed.
5. Top with parmesan if you’re in the mood.

8) Pesto Pasta with Bow Tie Pasta and Sun-Dried Tomatoes

Bow tie pasta is perfect for holding onto pesto. Toss it with sun-dried tomatoes for a sweet-tangy bite.

You can throw in spinach or mushrooms if you want to bulk it up. This dish works hot or cold, so leftovers make a good lunch.

It’s quick, colorful, and doesn’t need much fussing—just a few pantry staples.

Ingredients

• 1 lb (450g) bow tie pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup pesto sauce
• 2 cups fresh spinach (optional)
• 1 cup mushrooms, sliced (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Cook the bow tie pasta according to the package. Drain it, then set it aside.

2. Heat olive oil in a big pan over medium heat.

3. If you’re using mushrooms, toss them in and sauté for 3-4 minutes until they soften up.

4. Stir in the sun-dried tomatoes and spinach. Cook for another minute or two, just until the spinach wilts.

5. Add your cooked pasta to the pan.

6. Mix in the pesto sauce. Stir everything together until it’s all hot and well combined.

7. Sprinkle in some salt and pepper. Serve it warm—or cold, if that’s your thing.

For a full recipe example, check out this sun-dried tomato and bow tie pasta recipe.

9) Creamy Pesto Pasta with Heavy Cream and Olive Oil

If you want a smooth, rich pesto pasta, try adding some heavy cream and a splash of olive oil to your sauce. The cream gives it that velvety feel, while the olive oil keeps things from getting too heavy.

Cook your favorite pasta until it’s just tender—don’t overdo it. Stir in the pesto, heavy cream, and a little olive oil right after draining.

Season with salt and pepper. You can toss in some Parmesan cheese if you’re after a sharper, richer flavor.

This dish comes together fast and makes a great weeknight meal.

Ingredients

• 1 cup basil pesto
• 1/4 cup heavy cream
• 2 tablespoons extra virgin olive oil
• 1 pound pasta (any kind)
• Salt and pepper to taste
• Optional: 1/2 cup grated Parmesan cheese

Cooking Instructions

1. Cook the pasta until it’s al dente, following the package directions.

2. Drain the pasta, but save a splash of the pasta water.

3. In a big bowl, mix together the pesto, heavy cream, and olive oil.

4. Toss the pasta with the sauce. If it seems thick, add a little reserved pasta water.

5. Season with salt and pepper. Add Parmesan if you want.

6. Serve it warm.

10) Pesto Pasta Tossed with Fresh Greens and Pine Nuts

Tossing pesto pasta with fresh greens like spinach or arugula makes a meal that’s both simple and satisfying. The greens add crunch and a burst of freshness.

Pine nuts bring a nutty bite and a little protein. Toast them first—just until they smell fragrant—before mixing them in.

This recipe works for lunch or a light dinner. You can swap in different greens or add extra veggies if you’re feeling creative.

Ingredients

• 8 oz pasta (spaghetti or penne work well)
• 1 cup fresh basil pesto
• 2 cups fresh greens (spinach, arugula, or kale)
• ¼ cup pine nuts, toasted
• Salt and pepper to taste
• Olive oil (optional)

Cooking Instructions

1. Boil the pasta in salted water. Check the package for the right timing—you’re aiming for al dente.

2. Drain the pasta well, then toss it back into the pot.

3. Scoop in the basil pesto while everything’s still warm. Give it a good stir.

4. Add some fresh greens. Mix gently, just enough for them to wilt a bit.

5. Sprinkle in toasted pine nuts. Season with salt and pepper to taste.

6. If you’re after a richer finish, drizzle a bit of olive oil on top before serving.