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Making pesto pasta might seem like the simplest recipe in the world, but there are two crucial mistakes people often make. Firstly, pesto shouldn’t be heated directly on the stove, and secondly, skipping the pasta water is what leaves the sauce dry instead of nice and saucy. This simple guide will show you how to make pesto pasta the right way, so it turns out perfectly coated and delicious every time. Once you try it this way, you won’t go back.

White plate with spaghetti in a pesto sauce. Fork resting into pasta.

Hi! I have quite a few pesto recipes on my website but I thought it was time to write a quick guide on how to turn them into a proper pasta sauce. The key is loosening the pesto with pasta water before adding the pasta. Years ago I was guilty of tossing pasta with pesto in a fry pan on the stove top. It always tasted good, but using pasta water to turn pesto into a proper sauce takes it to another level.

You'll only need to read this once. It's a simple ratio and process that will work with any homemade or store-bought pesto. If you feel like making some (which is so easy!) start with a classic homemade basil pesto. A personal favorite of mine is my pistachio pesto, which is what you see in the photo above.

Ingredients

Pesto - This method works with absolutely any pesto, homemade or store-bought. Use whatever you have on hand.

Pasta water - This is a key ingredient so you want it nice and starchy. Make sure you salt your water well and use the right water to pasta ratio, you can follow my guide on how to cook pasta for that.

Pasta - I always weigh my pasta for the best sauce to pasta ratio, 200 grams dried is perfect for two people. A long shape like spaghetti or fettuccine works really well here as it’s easy to toss and spin in the bowl, but any shape will work.

How to make pesto pasta the right way

Check out the full recipe card at the bottom of the page for more information and a short tutorial video.

Pesto added to a large mixing bowl ready to make pesto pasta.

1. Add ½ cup of pesto to a large mixing bowl.

Pesto mixed with pasta water to loosen into a smooth sauce.

2. Add ⅓ cup of the pasta water and mix to loosen the pesto into a smooth sauce.

Cooked pasta added to the bowl with pesto sauce.

3. Add the hot pasta straight into the bowl.

Pasta tossed with pesto until glossy and evenly coated

4. Toss well with tongs, adding more pasta water as needed until the sauce is glossy and evenly coats the pasta.

Expert tips from Emilie

Don't undercook the pasta - I often suggest undercooking pasta by a minute so it can finish cooking in the sauce, but this isn’t that kind of recipe. Cook it to al dente so it’s perfectly tender when tossed with the pesto.
Work quickly - This sauce isn’t going over heat, so you need to toss the pasta while it is hot. The heat from the pasta and pasta water is what melts the parmesan in the pesto and helps emulsify it into a glossy sauce.
Heat your bowls - Warming your bowls helps keep the pasta hot and the sauce saucy for longer.

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White plate with spaghetti in a sun-dried tomato pesto sauce. Fork resting with noodles wrapped around it.

Some pesto recipes to use

This method works perfectly with store-bought pesto but making some yourself is so easy and often a lot more delicious. A classic basil pesto is always a hit but here are a few others to try.

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I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

This is a key ingredient so you want it nice and starchy. Make sure you salt your water well and use the right water to pasta ratio, you can follow my guide on how to cook pasta for that.

How to Make Pesto Pasta (the right way)

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Cook Time:10

Servings: 2 people

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Ingredients

200 grams dried pasta (7 oz) or 300 grams fresh pasta (10.5 oz)
½ cup pesto
⅓ cup pasta water

Instructions

Boil your pasta in well salted water according to package directions. Reserve at least a cup of pasta water before draining.
When the pasta is almost done, add the pesto to a large mixing bowl.
Add ⅓ cup of the pasta water and mix to loosen the pesto into a smooth sauce.
Add the hot pasta straight into the bowl and toss well with tongs. Add more pasta water as needed until the sauce is glossy and evenly coats the pasta.
Serve immediately.
If you want to see exactly how the sauce comes together, watch the video below for a step by step guide.

Notes

Use any pesto - This method works with any pesto, homemade or store bought. Basil, pistachio or sun dried tomato all work beautifully.

Don’t heat the pesto - Pesto should never be heated directly. The heat from the pasta and a splash of pasta water is enough to warm it through.

Pasta water is key - This is what turns the pesto into a glossy sauce. Start with a ⅓ cup, then add more as needed until the pasta is nicely coated.

Work quickly - Have everything ready to go so you can toss the pasta while it is hot. This helps the sauce emulsify properly.

Warm your bowls - Optional, but it helps keep the pasta hot.

Cook Time: 10

Course: Main Course

Cuisine: Italian

Keyword: easy pesto pasta, how to make pesto pasta, pesto pasta, pesto pasta recipe

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Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.