Williams' Rosemary Pesto Pasta
Creamy pasta tossed with homemade rosemary pesto and fresh herbs, a quick weeknight meal inspired by Mediterranean flavors. This italian-inspired pasta ready in about 30 minutes blends spaghetti, fresh 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 402 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
- 1/2 cup fresh basil
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 2: In a food processor, combine 1/2 cup fresh basil, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper; pulse until chopped, then slowly drizzle in 1/4 cup extra virgin olive oil until smooth.
- Step 3: Add drained spaghetti to the food processor bowl and toss with the pesto until well coated. Add 1/4 cup reserved pasta water and toss for 1 minute over low heat until sauce thickens and coats the pasta strands.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Williams' Rosemary Pesto Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Williams' Rosemary 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 Williams' Rosemary 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 Williams' Rosemary Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Williams' Rosemary 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
