Easy Pesto Pasta is a delicious, healthy, and satisfying weeknight dinner. Pesto and tomato pasta under 10 ingredients, this recipe is flexible and takes minutes to make.
The first snow came early in Chicago this year. It was barely November and we were driving to an appointment. We sat in the cold car way too long, wearing way too-light coats, staring at brake lights and a grey sky. Pullman neighborhood where, situated on the roof of the Method production facility, is Gotham Greens. I’ve been obsessed with their locally grown greens since the moment I came across their deliciously spicy arugula earlier this year. We got a tour of their rooftop greenhouse, and even though it was cold and miserable outside, it was so warm and sunny up there. We weren’t about to head out into the snow for any additional groceries, and really, nothing beats pasta in terms of combining bold flavor and easy prep.
Blend up a batch of my 6-ingredient basil pesto, or use store-bought pesto in a pinch. Cook your pasta in a large pot of salted boiling water according to the package directions. Before draining the pasta, reserve some of the starchy pasta water. 4 cup of this pasta water back into the pot with your pesto, and stir to thin the pesto. Toss in the cooked pasta, and mix until the pesto thoroughly coats it.
Add a big handful of arugula and toss until it’s barely wilted. Finish everything with a big squeeze of lemon, salt, pepper, red pepper flakes, and toasted pine nuts. The salty, starchy pasta water will loosen the pesto enough to make a light sauce over the pasta. Because of its salty, starchy quality, this water will make a more flavorful, thicker final pesto sauce than regular water would.
Add the greens at the last minute. I like my greens to be just slightly wilted, not totally limp. Toss them in at the last minute so that the hot pasta can wilt them, and then serve right away, while they still have a little crunch and vibrant color. Pestos vary in brightness, saltiness, and overall intensity of flavor, so make sure you taste and adjust your final dish before serving.
Depending on your pesto, you might need to add an extra squeeze of lemon, a pinch of salt, or a big grind of black pepper to make your pesto pasta sing. Finish the dish with spinach or kale in place of arugula, or skip the greens altogether. Try using kale pesto instead of basil for a cold weather variation. Garnish the final dish with a few fresh or roasted cherry tomatoes, roasted cauliflower, or asparagus. Stir in some mini mozzarella balls or a sprinkle of capers. Swap the spaghetti for your favorite pasta shape, or use spaghetti squash in its place.
What’s your favorite way to eat pesto pasta? Let me know in the comments! This quick and easy pesto pasta is a delicious vegetarian weeknight dinner! I like to add a handful of arugula, but feel free to skip it or use your favorite soft greens in its place. 4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce.