Tasty Pesto Pasta
Creamy pesto pasta tossed with fresh herbs, garlic, and parmesan cheese. A quick and flavorful dish perfect for lunch or dinner — ready in under 30 minutes with wholesome ingredients.
Boil the pasta
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente — usually 8–10 minutes. Before draining, reserve 3–4 tablespoons of the starchy pasta water.
Sauté the garlic
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden. Be careful not to burn it.
💡 Low heat keeps the garlic sweet, not bitterAdd tomatoes
Add halved cherry tomatoes to the pan. Cook for 3–4 minutes until they soften and release their juices. Season lightly with salt and pepper.
Mix in pesto
Reduce heat to low. Add the basil pesto and reserved pasta water, stir to combine into a silky, emulsified sauce.
💡 Never heat pesto on high — it turns bitterToss the pasta
Add drained pasta to the pan and toss well to coat every strand. Add a splash more pasta water if the sauce looks too thick. Cook for one more minute on low.
Serve and garnish
Plate the pasta, top with grated parmesan and fresh basil. Drizzle a little extra virgin olive oil and crack black pepper on top. Serve immediately!
🍽️ Best served fresh and hot✨ Vanshika’s Tips
- Use fresh, homemade pesto for the best flavour — store-bought works fine too.
- Don’t skip the pasta water! It’s the secret to a restaurant-style creamy sauce.
- For extra protein, add grilled paneer cubes or boiled chickpeas.
- Whole wheat or high-protein pasta makes this even more nutritious.
- Leftovers keep in the fridge for up to 2 days — reheat with a splash of water.