How to Make Pesto Pasta (the right way)
Servings: 2 people
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.