Pesto Pasta (Easy Recipe)
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Pesto pasta is a tasty and easy meal you can whip up in no time. This recipe uses just 6 simple ingredients to create a dish that’s sure to please your taste buds. You can make this yummy pesto pasta in about 70 minutes from start to finish.
The recipe calls for pasta, olive oil, onion, pesto, salt, pepper, and Parmesan cheese. It’s a great way to use up leftover pesto or try out a new homemade pesto recipe. The dish is perfect for a quick weeknight dinner or a casual get-together with friends.
Exact Ingredients List
Here’s what you’ll need to make this tasty pesto pasta:
- 1 (16-ounce) package pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 1/2 tablespoons pesto
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
You can use any type of pasta you like. Penne, fusilli, or farfalle work great with pesto sauce.
For the pesto, you can use store-bought or homemade. If making your own, you’ll need basil, garlic, pine nuts, olive oil, and Parmesan cheese.
Don’t forget to save some pasta water before draining. This starchy water helps create a creamy sauce.
Feel free to add more Parmesan cheese on top when serving if you’re a cheese lover!
Instructions
Fill a large pot with water and add salt. Set it on high heat and bring to a boil. Add the pasta and stir gently. Cook for 8-10 minutes, stirring now and then.
While the pasta cooks, heat olive oil in a pan over medium-low heat. Add chopped onions and cook for about 3 minutes until soft.
Stir in the pesto, salt, and pepper. Warm the mixture through.
Drain the pasta when it’s tender but not mushy. Save a cup of the pasta water. Put the pasta in a big bowl.
Add the pesto mix and Parmesan to the pasta. Pour in some of the saved pasta water to make it creamy. You might not need it all.
Toss everything together until the pasta is well-coated. Your pesto pasta is ready to serve!
Possible Substitutes List
Can’t find pesto for your pasta? No worries! You’ve got options right in your kitchen. Here are some tasty swaps:
- Basil and olive oil: Blend fresh basil leaves with olive oil for a simple pesto-like sauce.
- Sun-dried tomato spread: Mix chopped sun-dried tomatoes with olive oil for a tangy twist.
- Avocado sauce: Mash ripe avocados with garlic, lemon juice, and salt for a creamy alternative.
- Garlic and herb butter: Soften butter and mix in minced garlic and your favorite herbs.
- Olive tapenade: Blend pitted olives with capers and olive oil for a salty, savory sauce.
For the cheese, try these instead of Parmesan:
- Nutritional yeast (for a vegan option)
- Pecorino Romano
- Grated Asiago
Remember, these subs might change the flavor a bit, but they’ll still give your pasta a yummy kick. Feel free to play around and find your favorite combo!
How To Make It Diabetes-Friendly
You can make this pesto pasta recipe more diabetes-friendly with a few simple changes. Start by choosing whole wheat pasta instead of regular pasta. Whole wheat pasta has more fiber, which helps slow down sugar absorption.
Cut the pasta portion to 1/2 cup cooked per serving. This reduces the carbs you eat. Add more non-starchy veggies like zucchini, bell peppers, or spinach to bulk up your meal without extra carbs.
Use less olive oil and pesto to lower the fat content. Try 1 tablespoon of oil and 2 tablespoons of pesto. You can make your own pesto with less oil too.
Skip the salt and add herbs like basil or oregano for flavor. Use just 1 tablespoon of Parmesan cheese per serving. These steps cut down on sodium, which is good for your blood pressure.
Remember to check your blood sugar before and after eating this meal. Everyone’s body reacts differently to foods. You may need to adjust the recipe based on your own needs.
Tips, Tricks & Storing
For the best pesto pasta, try using fresh basil pesto if you can. It adds a bright, aromatic flavor that can’t be beat. If you’re short on time, store-bought pesto works great too.
Want to add some protein? Grilled chicken, shrimp, or tofu are tasty options. Just cook them separately and mix them in at the end.
Don’t forget to save some pasta water! This starchy liquid helps the sauce stick to the pasta better. Add it little by little until you get the right consistency.
Leftover pesto pasta? No problem! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to freshen it up.
You can also freeze pesto for later use. Pour it into ice cube trays, freeze, then transfer to a freezer bag. This way, you can easily grab just what you need.
For a fun twist, try different types of pasta. Fusilli or rotini work great because their spirals catch more sauce. Bow ties or shells are fun choices too.
Remember, pesto oxidizes quickly. To keep it fresh, cover the surface with a thin layer of olive oil before storing in the fridge.
