Garden Herb Pesto Pasta
A vibrant pasta dish tossed with homemade pesto made from garden-fresh basil, pine nuts, and garlic, finished with Parmesan. This italian-inspired pasta ready in about 25 minutes blends spaghetti, fresh leaves basil, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 cups, fresh leaves basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup, grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup extra-virgin olive oil, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Process until smooth, scraping down the sides as needed.
- Step 3: Add the drained spaghetti and 1/2 cup reserved pasta water to the food processor with the pesto. Pulse until the pasta is evenly coated and the sauce is creamy, adding more pasta water if too thick. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden Herb Pesto Pasta take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Garden Herb Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Garden Herb Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garden Herb Pesto Pasta for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garden Herb Pesto Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
