Perennial Pesto Pasta

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant pasta dish featuring seasonal perennials like basil and rosemary, blended into a fragrant pesto. This Italian-inspired pasta recipe, ready in about 35 minutes, blends Spaghetti, Fresh basil leaves, 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 550 calories and feeds 4, 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

• 12 oz Spaghetti
• 2 cups, packed Fresh basil leaves
• 1/4 cup Pine nuts
• 1/2 cup, grated Parmesan cheese
• 3 small, minced Garlic cloves
• 1/3 cup Extra virgin olive oil
• 1 tbsp, chopped Fresh rosemary
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a food processor, combine basil, pine nuts, Parmesan, garlic, rosemary, salt, and black pepper. Pulse until coarsely chopped.
3. Step 3: With the processor running, slowly add olive oil until the pesto reaches a smooth consistency. If too thick, add a few tablespoons of reserved pasta water.
4. Step 4: Toss the cooked spaghetti with the pesto until evenly coated. Serve immediately.