Pesto Pasta (2024)

FAQs

What pasta goes with pesto? ›

This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.

Pesto Pasta Ingredients

Onion and oil: Cook the onion in olive oil until it's translucent. Pesto: Use store-bought or homemade pesto sauce. Seasonings: This pesto pasta is simply seasoned with salt and pepper. Cheese: Grate your own Parmesan cheese instead of using the pre-shredded stuff.

Italian Tradition

Pesto is the perfect sauce to enjoy with a dish of trofie (the traditional Ligurian short pasta), lasagna, potato gnocchi or as a topping for a bowl of minestrone. It can be mixed into tomato sauce to enhance the flavor of pasta dishes or used with fish fillets to make them more appetizing.

Pesto, on the other hand, flourishes best when paired with thinner noodles, such as spaghetti and linguine, and with shapes that have plenty of twists, grooves, curls, and troughs. Fusilli is not only one of the most well-known pasta shapes; it's also the UK's most popular and our ultimate shape to use with pesto.

Swirl into soup before serving, add a spoonful on the side of roast chicken and salad, or dollop over your favourite lasagne. If you've only got a scraping left, pour a little extra virgin olive oil and red wine vinegar into the jar, screw on the lid and shake to make a salad dressing.

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts. I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

In Italy, you'll find that chefs use just enough pesto to coat the pasta, and they certainly don't allow the dish to drown in it. As a very rough guide, your pesto should weigh about 2/3 the weight of the dried pasta you are cooking.

Additions - Some roasted or fresh cherry tomatoes would be delicious, I like to add fresh basil leaves to the top too. Pesto usually has pine nuts but you could add some extra toasted ones into the sauce. To add some greens you could mix through some chopped fresh spinach.

The primary ingredients in pesto — basil and olive oil — are sensitive to heat. Basil can lose its vibrant color and fresh flavor when exposed to high temperatures, turning it a darker, more muted green. Olive oil can also lose some of its health benefits and can develop a bitter taste when heated excessively.

Why is pesto so expensive? ›

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.

Pesto goes amazingly well with grilled steak, pork chops, chicken, and even fish, so you don't have to worry about spicing or marinating your meat. You can also season meatloaf or meatballs with pesto.

We recommend long, thin pasta, such as Capellini and Thin Spaghetti. Recommended Pasta Shapes: Capellini, Cut Ziti, Penne Ziti, Spaghetti, Spaghettini. Unlike light tomato sauces with a more delicate, fresh flavor, rich tomato sauces are simmered and so more concentrated for a bold and robust presence.

Fettuccine. This flat, ribbon noodle is most known for pairing with Alfredo sauce. The thick, creamy mixture perfectly clings to the fettuccine, making it a great partner for any smooth and/or creamy sauces.

The NHS doesn't name pesto as a cause of heartburn, acid reflux, or gastritis, but it does state that fatty foods can trigger symptoms in some patients. For this reason, we recommend keeping a diary of when you eat pesto and noting whether any symptoms follow.

Carbonara is almost always served with spaghetti or linguine, but you can use whatever pasta you prefer. For a more unusual take on carbonara, try spinach fettuccine tossed with warm pasta and fresh baby spinach; you'll get a vibrant, beautiful dish with some additional health benefits.