My husband Noah is Italian, so I thought I’d honor his roots! Made with wild garlic pesto, roasted cherry tomatoes, and toasted pine nuts—this easy Pasta al Pesto focuses on the simple delicacies of Italian Cuisine!
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A Simple Yet Flavorful Pasta
Pasta, one of the world’s most beloved comfort foods—made a little bit healthier. A meal has an incredible ability to transport us to old memories of cherished meals! Among the many different kinds of pasta dishes in Italian cuisine, Pasta al Pesto is a shining star! This Pasta al Pesto recipe is an absolute favorite because of its vibrant flavors, simplicity, and versatility. Let me take you on a flavorful journey through the world of Pasta al Pesto! Its origins, ingredients, preparation, and the many ways to enjoy this classic Italian dish!
Roots of Pesto
Pesto, is the ESSENTIAL sauce that brings life to Pasta al Pesto! It has roots in the beautiful region of Liguria, in northwestern Italy. This amazing region is known for its rolling hills and dreamy cliffs overlooking the Ligurian Sea. This is where the tradition of making pesto originated!
The name “pesto” comes from the Italian word “pestare,” which means to crush or pound, a reference to the traditional method of making this sauce! Originally, pesto was prepared using a mortar and pestle, with the primary ingredients being basil, garlic, pine nuts, Pecorino or Parmesan cheese, and olive oil. In this recipe, I use Parmesan (which can be omitted if you want a vegan dish)!
Key Ingredients!
Pasta al pesto is all about the fresh and simple ingredients that come together to create an incredible combination of flavors. The main ingredients you’ll need for a classic pesto sauce include:
01
Fresh Basil
The heart and soul of pesto! Fresh basil leaves infuse the sauce with their delicious aroma and bright green color. It’s important to use the fresh basil for the best results.
02
Garlic
A small amount of fresh garlic is needed. Adjust the quantity to your taste.
03
Pine Nuts
These tiny, buttery nuts add a rich, nutty flavor and a slightly creamy texture to the pesto. I like to toast mine!
04
Cashews
Soaked Cashews aren’t a traditional ingredient BUT they make this pesto rich, creamy, and delicious.
05
Olive Oil
High-quality extra virgin olive oil is essential to create a smooth, creamy consistency and bring all the ingredients together.
06
Parmesan
Parmesan gives the sauce a tangy flavor. Again, omit this if you want a vegan pesto!
Making Pasta al Pesto
The beauty of Pasta al Pesto is its simplicity. Here’s how to make it!
Roast the Tomatoes & Pine Nuts: Add the cherry tomatoes and pine nuts to a baking sheet, drizzle olive oil & a pinch of salt & pepper over top. Transfer to the oven and bake for 15 minutes.
Boil the Pasta: Cook your favorite pasta. I used Banza Linguine. Follow the directions on the pasta you choose. Most likely you’ll cook it in a large pot of salted boiling water until it’s al dente. Drain the pasta—don’t rinse.
Prepare the Pesto: In a food processor (I love my Cuisinart!), combine the fresh basil, lemon, soaked cashews, garlic, pine nuts, grated cheese, a pinch of salt, and some black pepper. Blend until the ingredients are creamy! I would also suggest using my current favorite recipe—Barlauch Pesto. It’s made using barlauch or wild garlic leaves and is truly incredible!
Add the Olive Oil: While the food processor is running, gradually drizzle in the olive oil. Continue processing until the mixture is smooth and well combined.
Combine Pasta and Pesto: In a large bowl, toss the cooked pasta with the freshly prepared pesto.
Serve and Garnish: Plate the pasta al pesto and garnish with the roasted tomatoes, toasted pine nuts, a few basil leaves, and a sprinkle of Parmesan for an added touch of elegance.
One of my favorite types of pesto—Barlauch Pesto
One of my favorite ways to make Pesto is with barlauch leaves! They bring a rich, garlic/chive like flavor! If you’re a fan of those flavors & extra pizazz—I recommend trying my recipe!
Fun Ingredients
While the classic pasta al pesto recipe is an absolute delight—it’s also incredibly versatile! You can experiment with various ingredients and accompaniments to fit your own taste and dietary preferences. Here are a few ideas!
Incorporate Greens: Spinach or arugula can be blended with the basil to create a slightly different flavor.
Try Different Nuts: If pine nuts aren’t your favorite, you can use walnuts or almonds for a unique twist.
Protein Boost: To make it a heartier meal, add grilled chicken, shrimp, or roasted vegetables.
Play with Pasta Shapes: Experiment with different pasta shapes to create new textures and aesthetics in your dish.
Pasta al Pesto is a simple masterpiece that focuses on the simplicity of Italian cuisine! Whether you savor the classic recipe or play with its diverse variations, this dish is forever timeless! So next time you’re in the mood for a delightful pasta dish, try making this Pasta al Pesto!
Cozy Fall Comfort!
This meal can’t be beat when it’s cold outside and all you want is a cozy, comfort meal! And this recipe is comfort food, delicious, and healthy. If you decide to make this Pasta al Pesto with chickpea pasta—it’s packed with protein and will keep you running all day! Enjoy & Buon appetito❤️
Pasta al Pesto
Ingredients
- 1 Box Chickpea Linguine or whatever kind of noodles you prefer
- 2 Cup Cherry Tomatoes whole
- 1/2 Cup Pine Nuts Toasted
Pesto
- 3 Cups Basil
- 1/2 Cup Pine Nuts
- 1 Cup Cashews
- 1 Lemon juiced
- 1 Tablespoon Garlic minced
- 3/4 Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Optional
- 1/2 Cup Parmesan
Instructions
- Preheat the oven to 400 ℉. Add the cherry tomatoes and pine nuts to a baking sheet, drizzle olive oil & a pinch of salt & pepper over top. Transfer to the oven and bake for 15 minutes.
- Cooking your favorite pasta. I used Banza Linguine. Follow the directions on the pasta you choose. Most likely you’ll cook it in a large pot of salted boiling water until it's al dente. Drain the pasta—don’t rinse.
- In a food processor (I love my Cuisinart!), combine the fresh basil, lemon, soaked cashews, garlic, pine nuts, grated cheese, a pinch of salt, and some black pepper. Blend until the ingredients are creamy! I would also suggest using my current favorite recipe—Barlauch Pesto. It’s made using barlauch or wild garlic leaves and is truly incredible!
- While the food processor is running, gradually drizzle in the olive oil. Continue processing until the mixture is smooth and well combined.
- In a large bowl, toss the cooked pasta with the freshly prepared pesto.
- Plate the pasta al pesto and garnish with the roasted tomatoes, toasted pine nuts, a few basil leaves, and a sprinkle of Parmesan for an added touch of elegance.