Pesto Pasta

Pesto is one of my favorite sauces. It’s extremely versatile, simple to make, and tastes like summer in a bowl. It’s also the perfect vehicle for an easy weeknight meal when swirled into a pot of pasta. If you’ve got pesto and pasta, you’ve got dinner.

Pesto pasta is the dish that’s always in my back pocket for when I don’t know what to cook. A big batch of homemade pesto frozen in an ice cube tray means I can get a flavorful dinner on the table quickly. Plus, it’s flexible enough to add whatever additional ingredients I have on hand to bulk it up. Chicken thighs? Perfect. Grilled corn? Toss it in. Leftover turkey meatballs? Don’t mind if I do. Add a big green salad and a hunk of garlic bread, and you’re in business.

• It’s just two ingredients. Pesto pasta is as simple as it gets. Pesto packs a big hit of flavor that brings simple dried pasta to a new level. Cooking the pesto, pasta water, and pasta together for a few minutes makes the pasta glossy and helps the pesto cling to the pasta.
• It’s flexible. You can keep this dish very simple or add ingredients to tune it to your tastes. Looking for something creamy? Add a dollop of ricotta cheese. Want to make it more hearty? Add cooked chicken or shrimp.
• It’s pantry-friendly. This recipe uses dried pasta and either homemade or store-bought pesto. Homemade pesto can be stored in the freezer, ready for a quick meal any time; or opt for a shelf-stable store-bought option. 

• Dried pasta: You can use any dried pasta shape in this recipe. Follow the recommended cook times on pasta packaging. If using fresh pasta, the cook time will be shorter. Fresh pasta can be more delicate than dried, so be sure to toss gently with the sauce.
• Pesto sauce: Basil pesto, made with fresh herbs, garlic, olive oil, and Parmesan cheese, packs a ton of flavor into a single ingredient.

1. Cook the pasta. Add 12 ounces of dried pasta to well-salted water and cook until al dente. Set aside some of the pasta water to add to the sauce.
2. Toss the pasta with the pesto. Drain the cooked pasta and return it to the now-empty pot. Add the pesto and reserved pasta water. 
3. Emulsify the sauce. Simmer over medium-low heat, stirring constantly until the sauce is reduced and the pasta is well-coated.

• This recipe will work with any pesto sauce. Get creative with different varieties like arugula walnut pesto or garlic scape pesto.

• Homemade pesto sauce can be prepared ahead and refrigerated in an airtight container for up to 1 week, or frozen for up to several months. Thaw frozen pesto in the refrigerator before using.
• Refrigerate leftovers in an airtight container for up to 4 days. Rewarm them in the microwave or on the stovetop over medium heat with a splash of water to get a saucy consistency again.

This simple pasta is extremely customizable. Add simple stir-ins like cherry tomatoes or ricotta cheese, or add grilled protein for a hearty meal. Serve alongside garlic bread or a big green salad.

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