This delicious Basil Pesto Pasta cooks in just a few minutes in the Instant Pot or on the Stovetop. It's a versatile weeknight meal even my kids can put together on a school night! Whether it is tortellini, penne, rigatoni, or spaghetti, toss your favorite pasta with this easy homemade pesto.
Basil Pesto Pasta - A Creamy Pesto Pasta Recipe under 30 minutes
This Basil Pesto Pasta recipe (also known as pasta al pesto) is a two-ingredient meal that can be prepared in a matter of minutes with this easy homemade pesto, or your favorite store-bought pesto. The time it takes to make this dish comes down to the type of pasta you decide to use.
It's creamy, dreamy and with a few tips and tricks, you will have this vibrant pesto pasta on the table in less than 30 minutes.
My hubby and I simply adore this when it's just the two of us. And, I love to serve it to my girls as a delicious and nutritious way to get in more greens.
So, whether you serve it as a quick and easy weeknight meal or a simple dinner for two, this basil pesto pasta recipe is pleasing to the eye and palate.
What Kind Of Pasta Is Best For Pesto Pasta
The kind of pasta you use to soak up all that pesto sauce is up to your personal preference. Some of my favorites include:
- Long Noodles: Any type of long noodle pasta will do, such as spaghetti, bucatini, linguine or fettuccine - note that you must break the long pasta in half and lay it in a criss cross pattern. Simply spread half of it width-wise in the sauce, then layer the remaining half vertically on top.
- Shaped Pasta: For even more flair, try any shaped, short-grain pasta such as penne, rigatoni, farfalle or fusilli
- Filled Pasta: Filled or stuffed pasta add another level of flavor, such as tortellini or ravioli (large or mini)
How To Make Homemade Pesto
Homemade pesto sauce can be made in under 10 minutes and only requires a few ingredients - extra virgin olive oil, lemon juice, garlic, pine nuts, grated Parmesan cheese, salt, black pepper and fresh basil.
It's a great way to use up the abundance of basil during the summer months, too. Here's a detailed recipe and video for Pesto. In a nutshell, this is how I make it:
- Simply add olive oil, lemon juice, garlic, and pine nuts to your blender (steps 1-4).
- Continue by adding cheese, salt, pepper and basil (steps 5-7).
- Blend for about 30 seconds, scraping down the sides of the blender halfway through (step 8).
If you don't have time to make pesto sauce from scratch, your favorite store-bought pesto will do. It's still a delicious weeknight meal and certainly better for you (and cheaper!) than ordering a take-out meal.
How Much Pesto Do You Need For A Pound Of Pasta
I typically use 3/4 cup pesto for every 12 ounces of pasta (or 1 cup for every 1 pound), along with a few tablespoons of the pasta cooking water (more on this later!). This helps take the guesswork out of trying to figure out the proper pasta to pesto sauce ratio.
Can I Just Put Pesto On Pasta - Should Pesto Be Heated?
I do not recommend heating the pesto sauce on the stovetop prior to tossing. Pesto is meant to be a raw sauce and the residual heat from the pasta will naturally heat it through. If you heat the pesto, it will alter the flavor, color and texture.
Is Pesto Sauce Healthy
Yes, in my opinion, I believe pesto sauce is healthy. Although it can be high in fat, the nutrient benefits from fresh basil, olive oil and pine nuts far outweigh the calorie count.
Ingredients For Basil Pesto Pasta Recipe
Two ingredients are all you need to reach pesto pasta bliss. You will need:
- Tortellini, Penne or Any Pasta Shape: The choice is up to you! We will get in more detail about pasta cooking times for both the Instant Pot and stovetop method below.
- Pesto: A classic homemade pesto sauce is far more superior than any jarred or store-bought variety. You'll be amazed by its vibrant green color and luxurious flavor. You can make this 2-3 ays ahead of time, top it off with a couple of tablespoons of olive oil, and store it in the refrigerator in an air-tight container.
Why Cook Pasta In The Instant Pot
I love cooking pasta in my Instant Pot because it allows me to set-it and forget-it. A few more reasons include:
- No more babysitting the large pot of boiling water on my stovetop.
- No more starchy water foaming over on my stovetop.
- With the one general rule of thumb, I get perfectly cooked pasta every time!
How To Cook Pasta In the Instant Pot: Rule of Thumb
Since different pasta shapes require different cook times, here is what works for me:
I half the lower number in the suggested cook time on the box, and subtract 1 minute from that. So, if a box suggests the cooking time as 10-11 minutes, I cook it for 4 minutes in the Instant Pot (10/2=5; 5-1=4).
This produces pasta that is al dente, or firm to the tooth. For a softer and more tender pasta, simply divide the lower number in half.
Pasta Cooking Times in Instant Pot
By following the above rule of thumb, here are a few of my favorite shapes and their respective cooking times in the Instant Pot:
- Tortellini: Tortellini pasta has a cook time of 4-9 minutes. Take the lowest time (4 minutes), divide in half (2 minutes) and subtract 1 minute = 1 minute
- Penne: Penne pasta has a cook time of 10-13 minutes. Take the lowest time (10 minutes), divide in half (5 minutes) and subtract 1 minute = 4 minutes
- Rigatoni: Rigatoni pasta has a cook time of 10-15 minutes. Take the lowest time (10 minutes), divide in half (5 minutes) and subtract 1 minute = 4 minutes
- Spaghetti: Spaghetti pasta has a cook time of 8-12 minutes. Take the lowest time (8 minutes), divide in half (4 minutes) and subtract 1 minute = 3 minutes. Make sure to break the spaghetti in half and lay it in a criss-cross pattern, just like I do in this recipe.
How To Make Pesto Pasta In Instant Pot
- Add pasta to the pressure cooker pot.
- Add 2 cups water for every 10-12 oz of pasta, along with 1/2 teaspoon kosher salt and seal (steps 1-2).
- Cook the pasta for half the lowest package time minus one (see above). When pressure cooking is complete, do an Intermittent Quick Release (see below).
- Reserve about 1/2 cup starchy cooking water, then drain the pasta.
- Toss the pasta in a large bowl with the pesto, adding a few tablespoons of the starchy cooking water until your desired consistency is reached. For best results and a creamy sauce, stir vigorously for 1-2 minutes (steps 3-4).
How To Release Pressure When Cooking Pasta - Intermittent Quick Release
Because of the starchy cooking water in pasta, it creates a big mess after a quick release when it sprays out of the pressure knob.
To avoid this, I release the pressure in bursts. Which means, I press down (Ultra), or rotate the pressure knob (Duo) gently to release pressure 1-2 seconds at a time, then stop. I repeat this until most of the pressure has released and its intensity has gone down.
After that, when I do a full release of pressure, nothing squirts out of the knob.
How To Make Pesto Pasta On Stovetop
- Bring a large pot of water to a boil and liberally season with salt.
- Add the pasta and cook according to the package directions until al dente, or with a slight bite in the center. Reserve about 1/2 cup of the pasta cooking water.
- Drain and toss in a large bowl with the pesto, adding a few tablespoons of the pasta cooking water until your desired consistency is reached. For best results and a creamy sauce, stir vigorously for 1-2 minutes.
Can I Eat Pesto Pasta Cold?
Yes, this basil pesto pasta makes a great make-ahead dish to enjoy right from the fridge throughout the week.
It's also wonderful to bring to summer parties and picnics when fresh basil is in peak season. Serve it as a cold pasta salad side dish with family and friends.
What Goes With Pesto Pasta - Serving/Garnish Suggestions
Once the pesto is tossed with the warm pasta, all the work is done! To make this weeknight meal a bit more interesting, you can top it with:
- Toasted pine nuts
- Fresh chopped basil
- Freshly grated Parmigiana-Reggiano cheese
- Halved grape or cherry tomatoes - a classic pairing in Italy!
- Grilled chicken, salmon, tuna, shrimp or roasted vegetables
Recipe Tips For Basil Pesto Pasta
- Do not heat the pesto. This will ruin the flavor, color and texture of your finished sauce. The residual heat from the pasta will be enough to heat the pesto through.
- Reserve about 1/2 cup of the pasta cooking water. This is the secret many Italian chefs use when cooking any pasta entree. A few tablespoons of the starchy cooking water not only helps thin out the pesto sauce, but if stirred vigorously for 1-2 minutes, the starch naturally emulsifies with the sauce, creating a luxurious, creamy consistency.
- Wash the lid and clean the pressure valve of the Instant Pot after cooking the pasta. Since the pasta starch and scum may have caused a blockage in the Instant Pot, this could affect the next cooking cycle. Make sure to wash it out with warm, soapy water.
More Pasta Recipes From My Kitchen
- Broccoli Cheddar Pasta - Instant Pot
- Taco Pasta - Instant Pot/Stovetop (Vegetarian)
- Instant Pot Goulash Recipe
- Ravioli Lasagna
- Instant Pot Chicken Lo Mein (Yup, I make this with spaghetti!)
More Italian Recipes From My Kitchen
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Basil Pesto Pasta
Ingredients
Pesto
- 1/2 cup extra virgin olive oil
- 1 tsp lemon juice adjust to taste
- 1 clove garlic (small clove)
- 1/3 cup pine nuts
- 1/2 cup shredded parmesan cheese Fresh
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper preferably freshly ground
- 2 cups basil leaves (packed) gently washed and dried
Pesto Pasta
- 10-12 oz Tortellini or Penne, or any pasta shape
- 2 cups water or more for stovetop method
- kosher salt
- 3/4 cup pesto homemade or store-bought
Equipment
Instructions
Pesto
- Add the olive oil, lemon juice, garlic and pine nuts to your blender. Lemon juice is optional, but adds a subtle acidity to the pesto and brightens it up.
- Add the cheese, salt, pepper and basil leaves.
- Tightly seal the lid and blend until smooth, about 30 seconds. If necessary, stop the blender and scrape down the sides with a silicone spatula halfway through.
Pesto Pasta in Instant Pot
- Add pasta to the pressure cooker pot.
- Add 2 cups water for every 10-12 oz of pasta, along with 1/2 teaspoon kosher salt and seal.
- Cook the pasta for half the lowest package time minus one (see recipe notes). When pressure cooking is complete, do an Intermittent Quick Release (see recipe notes).
- Reserve about 1/2 cup starchy cooking water, then drain the pasta.
- Toss the pasta in a large bowl with the pesto, adding a few tablespoons of the starchy cooking water until your desired consistency is reached. For best results and a creamy sauce, stir vigorously for 1-2 minutes.
Pesto Pasta on Stovetop
- Bring a large pot of water to a boil and liberally season with salt.
- Add the pasta and cook according to the package directions until al dente, or with a slight bite in the center. Reserve about 1/2 cup of the pasta cooking water.
- Drain and toss in a large bowl with the pesto, adding a few tablespoons of the pasta cooking water until your desired consistency is reached. For best results and a creamy sauce, stir vigorously for 1-2 minutes.
Video
Notes & Recipe Tips
- Tortellini: Tortellini pasta has a cook time of 4-9 minutes. Take the lowest time (4 minutes), divide in half (2 minutes) and subtract 1 minute = 1 minute
- Penne: Penne pasta has a cook time of 10-13 minutes. Take the lowest time (10 minutes), divide in half (5 minutes) and subtract 1 minute = 4 minutes
- Rigatoni: Rigatoni pasta has a cook time of 10-15 minutes. Take the lowest time (10 minutes), divide in half (5 minutes) and subtract 1 minute = 4 minutes
- Spaghetti: Spaghetti pasta has a cook time of 8-12 minutes. Take the lowest time (8 minutes), divide in half (4 minutes) and subtract 1 minute = 3 minutes. Make sure to break the spaghetti in half and lay it in a criss-cross pattern.
Because of the starchy cooking water in pasta, it creates a big mess after a quick release when it sprays out of the pressure knob. To avoid this, I release the pressure in bursts. Which means, I press down or rotate the pressure knob gently to release pressure 1-2 seconds at a time, then stop. I repeat this until most of the pressure has released and its intensity has gone down. After that, when I do a full release of pressure, nothing squirts out of the knob. Recipe Tips for Basil Pesto Pasta:
- Do not heat the pesto. This will ruin the flavor, color and texture of your finished sauce. The residual heat from the pasta will be enough to heat the pesto through.
- Reserve about 1/2 cup of the pasta cooking water. This is the secret many Italian chefs use when cooking any pasta entree. A few tablespoons of the starchy cooking water not only helps thin out the pesto sauce, but if stirred vigorously for 1-2 minutes, the starch naturally emulsifies with the sauce, creating a luxurious, creamy consistency.
- Wash the lid and clean the pressure valve of the Instant Pot after cooking the pasta. Since the pasta starch and scum may have caused a blockage in the Instant Pot, this could affect the next cooking cycle. Make sure to wash it out with warm, soapy water.
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