Pesto Pasta

Ingredients

• 180 gspaghetti, cooked according to the packet instructions
• 1/2 smallonion, finely chopped
• 60 ml (1/4 cup)pesto
• 45 ml (3 tbsp)olive oil
• 25 g (1/4 cup)grated Parmesan cheese
• to tastefreshly ground black pepper
• to tastesalt
• to garnishfresh basil leaves

Instructions

1. 1

   Warm the oil

   Heat the olive oil in a frying pan over medium-low heat.

2. 2

   Soften the onion

   Add the chopped onion and sauté for 3 minutes, or until soft.

3. 3

   Cook the pesto

   Stir in the pesto, salt and pepper. Cook for 2 minutes, then turn off the heat.

4. 4

   Toss and serve

   In a large bowl, combine the pesto mixture with the cooked pasta. Stir in the grated Parmesan, then serve.

What is pesto pasta?

Pesto pasta is an Italian-style dish of pasta tossed with pesto, a sauce traditionally made with basil, garlic, pine nuts, cheese and olive oil. This version adds softened onion and uses Parmesan for a savoury finish.

The pesto is warmed briefly with the onion rather than cooked for long, then mixed through the pasta. That keeps the method quick and lets the sauce coat the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 9g protein, 35g carbs, 18g fat.

The spaghetti provides most of the carbohydrates, while olive oil and pesto contribute much of the fat; Parmesan and pesto add some protein. Serve it with a generous portion of vegetables or salad to make the plate more balanced.

Choosing the ingredients

Pesto: Use a basil pesto you enjoy, since its flavour carries through the whole dish. Pesto can vary in saltiness, so taste before adding much extra salt.

Parmesan: Finely grated cheese distributes evenly and clings to the pasta. Add it after mixing in the pesto so it can melt gently from the heat.

Soften the onion gently

Low heat: Cook the chopped onion in the oil over medium-low heat for 3 minutes. Aim for soft, translucent pieces rather than browned or crisp ones.

Pesto: Once the onion is soft, cook the pesto with the seasoning for just 2 minutes. Turn off the heat afterwards to avoid overheating the sauce.

Getting the texture right

Pasta: Cook the spaghetti according to its packet instructions and drain it before tossing. It should be tender but still hold its shape.

Tossing: Mix the pesto mixture through the pasta thoroughly, then stir in the Parmesan. If the sauce seems uneven, keep tossing until the noodles are coated.

Keeping the timing on track

Start the pasta while preparing the onion, so both are ready at around the same time. The sauce itself needs only 5 minutes of cooking after the oil is warm.

Have the pesto, seasoning and grated cheese ready before you begin cooking; the final mixing is easiest while the pasta is hot.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich pesto and cheese. Crusty bread can round out the meal if you want something more substantial.

Finish each serving with the fresh basil leaves listed in the recipe. Add them just before serving for a brighter aroma.

Recipe notes & tips

• Finely chop the onion so it softens within the brief cooking time.
• Taste the pesto before seasoning, as some varieties are already quite salty.
• Grate the Parmesan finely so it blends into the pasta more easily.
• Keep the heat low after adding the pesto to avoid cooking it for longer than directed.
• Add the basil garnish just before serving to preserve its fresh aroma.

Variations

• Use another pasta shape: Toss the pesto mixture with a similar amount of cooked pasta such as penne or fusilli.
• Add cherry tomatoes: Halve them and stir them through just before serving for a juicy contrast.
• Include greens: Fold in a handful of spinach while tossing the hot pasta so it wilts.
• Change the cheese: Use grated Pecorino in place of Parmesan for a sharper, saltier finish.
• Add toasted pine nuts: Scatter them over the finished pasta for extra crunch.

Common mistakes to avoid

• Browning the onion: It can overpower the pesto; keep the pan over medium-low heat and cook until soft.
• Overcooking the pesto: Long cooking can dull its fresh flavour; stop after 2 minutes and turn off the heat.
• Adding too much salt: Pesto and Parmesan may already be salty; taste before adding more.
• Leaving the pasta untossed: Pesto can collect at the bottom of the bowl; mix thoroughly to coat the noodles.
• Adding the cheese too early: It may clump in the pan; stir it in after combining the pasta and pesto mixture.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot, adding a small splash of water if the pasta seems dry.

Frequently asked questions