Easy Pesto Spaghetti Recipe Simple and Delicious

The Magic of Fresh Pesto

I remember the first time I made pesto. My kitchen smelled like a summer garden in Italy. I still laugh at that. I used so much garlic my grandson said I had “spicy breath.”

This sauce is special. It turns simple ingredients into something wonderful. That is its magic. What is your favorite smell from your kitchen? I love hearing about that.

Getting Your Ingredients Ready

Let’s gather our things. You need fresh basil, garlic, and pine nuts. The parmesan cheese should be freshly grated. It melts into the sauce so much better that way.

For the spaghetti, get your cherry tomatoes and arugula. The arugula adds a nice little peppery bite. I think it makes the dish feel complete. Do you have a favorite pasta shape? Spaghetti is classic, but others work too!

A Little Story About Pine Nuts

My neighbor once gave me a bag of pine nuts from her tree. They were so tiny. Toasting them made my whole house smell warm and cozy.

This matters because little touches make food special. Toasting your pine nuts is one of those touches. It brings out their flavor. Fun fact: Pine nuts actually come from pine cones! Isn’t that wild?

Putting It All Together

Making the pesto is the fun part. Just pulse everything in the food processor. Doesn’t that smell amazing? Go slow with the olive oil. You can watch the sauce come to life.

Do not forget the pasta water. This is a grandma secret. The starchy water helps the pesto stick to the noodles. It makes the sauce creamy. This matters because it turns a good dish into a great one.

Why We Cook With Others

I love it when my grandkids help me in the kitchen. One stirs the pasta. Another tears the basil leaves. It is about more than just food.

We are making memories together. The food tastes better because we made it with love. Who did you last cook a meal with? Share their name if you like. I would love to know.

Ingredients:

Ingredient	Amount	Notes
Pine nuts	1/3 cup
Garlic	4 cloves
Parmesan cheese	1/2 cup	freshly grated, for pesto
Fresh basil leaves	2 1/2 cups	tightly packed
Fresh lemon juice	from 1/2 lemon	from a small lemon
Extra virgin olive oil	3/4 cup
Salt and pepper	to taste
Spaghetti noodles	1 lb
Cherry tomatoes	1 1/2 cups	halved
Baby arugula	1 cup	packed
Parmesan cheese or Burrata	1/2 cup or 8 oz	fresh grated parmesan or fresh burrata for garnish

Easy Pesto Spaghetti: A Taste of Summer

Hello, my dear! Let’s make some pesto spaghetti today. This recipe always reminds me of my little herb garden. The smell of fresh basil fills my whole kitchen. It feels like a warm, sunny day in a bowl.

I love how simple it is to bring everything together. You just whirl things in the food processor. My grandson calls it the “green sauce machine.” I still laugh at that. The best part is tossing it all with the hot pasta. Doesn’t that smell amazing?

How to Make It

Step 1: First, cook your spaghetti in well-salted water. It should taste like the sea! Save a cup of that starchy water before you drain the pasta. This little trick makes the sauce silky. (My hard-learned tip: always save the water! It fixes a too-thick sauce.)

Step 2: Now for the magic. Pulse the pine nuts, garlic, and cheese together. Then add all that beautiful green basil. It will smell so fresh and wonderful. Scrape down the sides so everything gets mixed in well.

Step 3: Give it a bright splash of lemon juice. Then slowly drizzle in the olive oil while you pulse. Start with half a cup. You can always add more to get it just right. Taste it and add a little salt and pepper. What’s your favorite herb to grow? Share below!

Step 4: Time to bring it all to life! Put the hot pasta in a big bowl. Add a splash of your saved pasta water and toss. Then add half of your pesto and toss again. See how it clings to the noodles? Add the rest of the pesto, the arugula, and the tomatoes.

Step 5: The final touch! Top it all with more parmesan cheese. Or you can be fancy and add a ball of fresh burrata. It makes the dish feel so special and creamy. It’s a real treat.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good friend. It’s wonderful as it is, but it also loves new adventures. You can change it up so easily. Here are a few of my favorite ways to play with it.

The Nutty Switch: Use walnuts instead of pine nuts. They give a deeper, earthier flavor. It’s a cozy change for a rainy day.

Add a Little Zing: Toss in some red pepper flakes with the pasta. Just a pinch will do! It adds a nice little warm kick that I really enjoy.

Green Garden Power: Mix in a handful of fresh spinach with the basil. Your pesto will be even greener and packed with goodness. Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about serving this beautiful dish. I love using a big, wide pasta bowl. It lets all the colors show through. The red tomatoes and green arugula look so pretty.

For a side, some crusty garlic bread is perfect for soaking up the sauce. A simple green salad with a light vinaigrette is also lovely. It balances the rich pesto nicely.

What to drink? A chilled glass of Pinot Grigio pairs wonderfully. For a non-alcoholic treat, I love sparkling lemonade with a sprig of mint. It feels so refreshing. Which would you choose tonight?

Keeping Your Pesto Pasta Fresh

Let’s talk about keeping this lovely meal for later. Store it in a tight container in the fridge. It will stay good for about three days. You can freeze the pesto by itself too. Just put it in a small jar or an ice cube tray.

When you reheat the pasta, add a splash of water. This helps make it saucy again. I once reheated it without water. The noodles were a bit dry. We learn from our little mistakes.

Batch cooking saves you time on a busy week. It means a good meal is always close by. This matters because it makes life simpler. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pesto Problems

Is your pesto too thick? Do not worry. Just mix in a little more olive oil. You can also use the pasta water you saved. This will thin the sauce perfectly.

I remember when my basil turned brown. I learned a fun fact. A tiny bit of lemon juice keeps your pesto green and bright. If your garlic taste is too strong, use just two cloves next time.

Fixing small problems builds your cooking confidence. It also makes your food taste just right. This matters for a happy kitchen. Which of these problems have you run into before?

Your Pesto Pasta Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free spaghetti noodles.

Q: Can I make the pesto ahead of time?
A: You can. Make it up to two days before. Keep it in the fridge.

Q: What if I don’t have pine nuts?
A: Walnuts work very well. They taste wonderful in pesto.

Q: Can I make a smaller portion?
A: Of course. Just use half of all the ingredients.

Q: Is the burrata necessary?
A: No, it is a special treat. Extra parmesan is just fine. Which tip will you try first?

Thank You for Cooking With Me

I hope you love this recipe as much as I do. It always brings a smile to my table. Cooking is about sharing joy and good food.

I would love to see your creation. Show me your beautiful pasta dish. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.