Pesto Pasta
Fresh basil, crunchy walnuts, and garlic combine into a vibrant pesto that coats silky vermicelli, delivering a bright, nutty, and garlicky bite perfect for quick weeknight dinners.
Ingredients
Instructions
- Blend olive oil, basil, walnuts, and garlic in a food processor until basil is finely chopped.
- Season the pesto with salt to taste.
- Toss the hot, cooked vermicelli with the prepared pesto until evenly coated.
- Serve immediately, garnished with grated Parmesan cheese.
Tips & Substitutions
For a creamier pesto, consider adding a tablespoon of nutritional yeast or a splash of lemon juice for brightness. If you don’t have walnuts, pine nuts or even almonds can work well as substitutes. Ensure your garlic is fresh for the best flavor, and adjust the amount based on your preference. If you want a lighter version, try using less olive oil or swapping in some vegetable broth.
Serving Suggestions
Serve the pesto pasta warm, topped with freshly grated Parmesan cheese and a sprinkle of black pepper. This dish pairs beautifully with a side of garlic bread or a simple green salad for a complete meal. For a twist, consider adding cherry tomatoes or grilled chicken. Browse more Italian recipes for a wider variety of pasta dishes.
Storage & Reheating
Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid using the microwave, as it can make the pasta gummy. You can also serve it cold as a delicious pasta salad.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Pasta contains roughly 1810 calories, with 15g protein, 84g carbohydrates, and 163g fat. It is an excellent source of iron (44% of the Daily Value), dietary fiber (32% of the Daily Value), and protein (30% of the Daily Value), and a good source of calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pesto pasta vegan?
Yes, you can easily make this dish vegan by omitting the Parmesan cheese or using a vegan alternative. Nutritional yeast is a great option to add a cheesy flavor without dairy. You can also add in some roasted vegetables for extra nutrition and flavor.
How can I make the pesto ahead of time?
You can prepare the pesto in advance and store it in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil over the top before sealing it in an airtight container. When ready to use, just toss it with your cooked pasta.
What type of pasta works best for this recipe?
While the recipe calls for vermicelli, you can use any type of pasta you prefer, such as spaghetti or penne. The key is to cook the pasta al dente, so it holds up well when tossed with the pesto. For a gluten-free option, try using quinoa or chickpea pasta.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).