Go Back Email Link
frontal view of pesto pasta twirled on fork
Print Recipe
No ratings yet

Quick Pesto Pasta

A super easy pesto pasta that tastes like you did way more than toss noodles with sauce. Made with store-bought or homemade pesto, pasta water for a silky finish, a touch of butter for richness, and lemon to brighten it all up. It’s cozy, fast, and weeknight-friendly—but still feels a little fancy.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Difficulty: Easy
Servings: 4 servings
Calories: 420kcal
Author: Nora from Savory Nothings

Ingredients

  • 2 tsp salt for pasta water
  • 12 oz pasta spaghetti or penne are both great!
  • ⅔ cup pesto store-bought; use up to 1 cup if homemade
  • ½ tablespoon butter
  • ¾-1 cup pasta cooking water
  • 1 tablespoon lemon juice and/or ½ tsp zest
  • black pepper to taste
  • freshly grated Parmesan, toasted pine nuts, fresh basil leaves optional for serving

Instructions

  • Boil pasta:
 Bring a large pot of water to a boil. Add salt and pasta. Cook according to package instructions. Don't forget to scoop out 1 cup pasta cooking water before you drain!
    2 tsp salt, 12 oz pasta, ¾-1 cup pasta cooking water
    overhead view of pasta water being scooped from pot
  • Drain pasta:
 Once done, drain pasta and set aside.
    overhead view of drained spaghetti in colander
  • Warm pesto + build the sauce:
 While pasta is cooking, in a large skillet, add pesto, butter, and ¼ cup pasta water over low (!) heat. Stir gently for 30–60 seconds until butter melts and the pesto is warmed through. Make sure to stick to low heat in this step!
    ⅔ cup pesto, ½ tablespoon butter
    overhead view of pesto in skillet with wooden spoon
  • Toss pasta with sauce:
 Add pasta to the skillet and toss to coat. Add more pasta water as needed, a splash at a time, until the sauce is silky and clings to the pasta.
    overhead view of pesto and pasta being tossed together in a skillet
  • Finish with lemon & season:
 Stir in lemon juice and/or zest for brightness. Season with black pepper and more salt if needed.
    1 tablespoon lemon juice, black pepper
    overhead close up of pesto pasta
  • Serve:
 Top with fresh Parmesan, toasted pine nuts and basil leaves if desired, and serve hot.
    freshly grated Parmesan, toasted pine nuts, fresh basil leaves

Notes

  • Pesto: Store-bought or homemade both work—adjust amount to taste!
  • Pasta water is key: Add it gradually to help the sauce cling and shine.
  • Don’t skip the lemon: It brightens everything up and balances the richness.
  • Optional toppings: Fresh Parmesan, basil, pine nuts—great for serving but not required.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 52g | Protein: 10g | Fat: 19g