This simple pesto pasta recipe is light and fresh with just the right amount of herby garlic-infused pesto tossed in.
Why this recipe works
Pesto pasta combines a bright herbaceous sauce with tender noodles to create a subtle yet flavorful pasta dish that’s far from overwhelming. On top of the pesto here we’re adding heavy cream and parmesan cheese as well as spinach and extra garlic to round it out. This recipe is excellent for getting something filling and flavorful on the table quickly!
While I love creamy pesto pasta, I believe that sometimes less is more. Especially when it comes to such a beautiful sauce. I’ve had my fair share of overly pesto’d pasta, and while I’ll scarf it down without complaint, I think adding just the right amount can make a huge difference.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – You can use just about any pasta shape here. I typically recommend pasta with some amount of texture such as rotini, bowtie, rigatoni, penne, or cavatappi as the pesto sticks to these best. However, I’ve also made it with angel hair in our shrimp pesto pasta recipe which was equally as good, so go with your favorite!
PESTO – Homemade pesto is really simple to prepare and only takes about 10 minutes to blitz together, but you can just as easily use store-bought pesto to save some time.
How to Make Pesto Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add garlic and spinach leaves and season with garlic salt. Saute for a couple of minutes to partially wilt the spinach.
- Add cooked pasta and pesto and stir to combine.
- Pour in heavy cream, stir well, and bring to a simmer.
- Sprinkle with parmesan cheese. Stir well and heat through.
Frequently Asked Questions & Expert Tips
Absolutely. Feel free to toss in shredded or sliced chicken, shrimp, or scallops to the mix.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water for moisture, or in a skillet with a dash of olive oil over medium-low heat until warmed through.
Serving Suggestions
You can easily incorporate either asparagus, broccoli, or cherry tomatoes into your pesto pasta or “beef” it up with a protein such as chicken or shrimp. Serve with extra grated parmesan cheese and enjoy with a dinner salad or crusty bread on the side.
More Related Recipes
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Pesto Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 5 ounces raw spinach leaves
- 2 teaspoon garlic salt
- 8 ounces rotini pasta cooked according to package directions
- ½ cup pesto
- ½ cup heavy whipping cream
- ½ cup grated parmesan cheese
Things You’ll Need
Before You Begin
- I highly recommend using homemade pesto here, but you can easily use store-bought pesto to save a little prep time.
- Feel free to use your favorite pasta shape. Farfalle (bowtie), spaghetti, angel hair, rotini, rigatoni, cavatappi, and penne are all great options.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add garlic and spinach leaves, season with garlic salt. Saute for a couple of minutes to partially wilt the spinach.1 Tablespoon minced garlic, 5 ounces raw spinach leaves, 2 teaspoon garlic salt
- Add cooked pasta and pesto and stir to combine.8 ounces rotini pasta, 1/2 cup pesto
- Pour in heavy cream, stir well, and bring to a simmer.1/2 cup heavy whipping cream
- Sprinkle with parmesan cheese. Stir well and heat through.1/2 cup grated parmesan cheese
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water for moisture, or in a skillet with a dash of olive oil over medium-low heat until warmed through.
Nutrition
Chef Antoine Davis
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