Try this with homemade pesto. It ’ mho amaze !

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How to make a JUICY pesto pasta with pesto sauce
If you ’ ve always made pesto pasta and found that it a bite on the dry side, then tried to salvage it by adding more and more olive vegetable oil only to end up with an excessively greasy pasta, you ’ ll love the technique I ’ thousand sharing today :
Add pasta cooking water
It will thin out the pesto so it coats everything nicely and creates a glossy pesto sauce that coats every moment of pasta. The starch in the water emulsifies with the pesto, which simply means the fat in the pesto + starch in the urine thickens. Just like when you shake up salad dressings – lapp thing. 🙂
It ’ s the “ proper ” way to make pastas, a proficiency used in every italian family and restaurants all over the world. regular readers here are ghastly of reading about it – I write about it in every pasta recipe, from Shredded Beef Ragu to classic Bolognese, to Spaghetti Marinara !
And THAT is the secret to making a JUICY pesto pasta that’s slick with pesto sauce without adding tons and tons of extra petroleum !
Best pasta for pesto
You can make pesto pasta with any pasta your affection desires. And even in today ’ sulfur recipe video, I say to use your favorite pasta .
But I do have my preferences. My favourite is penne or ziti ( which is barely penne with a polish surface ). I find it ’ s the easiest to toss for even distribution and you get the “ juiciest ” pesto pasta .
Spaghetti and other thin ( -ish ) long strand pastas are my next favourite. I find that it ’ s not quite as easy to toss the pesto through and the more you work the pasta, the less impertinent it becomes ( though you just keep adding pasta cook water, but there ’ s alone so much you can add ) .
Twirls and other shapes with “ crevices ” rate lower precisely because there ’ s far more surface sphere so somehow, I just feel a spot pesto deprived .
Pesto pasta tips
I say that pesto pasta is one of the simplest pasta to make, but I do have a few tips to share – lessons learned from my own mistakes !
- Toss in a bowl, not the pot you cooked the pasta in – basil doesn ’ deoxythymidine monophosphate like heat. It turns black. The heat from the pasta is very well – but if you add the heat from the pot, the basil won ’ thymine like it .
- Do not toss on the stove! Again – black basil .
- Take out 1 cup of pasta cooking water barely before you drain ( not early, otherwise it ’ s not starchy enough ). Take out way more than you think you need, you might need it. You will be surprise how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video ( because I kept tossing to film and it kept sucking up the sauce ! )
- Salt the water – Pesto normally isn ’ deoxythymidine monophosphate ( and should not be ) seasoned adequate such that you don ’ t need to add any early salt once tossed through pasta. The best way to season Pesto Pasta is to salt the water .
- DO NOT REHEAT leftover pesto pasta! Again – black pesto. 😭 Eat at room temp – that ’ s the best you can do .
I ’ molarity sharing these tips on the premise that you ’ re using a homemade pesto ( basil or otherwise ). I actually haven ’ triiodothyronine used storehouse bought pesto enough to know if it will turn black from heat .
These recipe steps enforce regardless of what character of pesto you are using – basil, rocket/arugula, spinach etc – there ’ s a courteous list of options in my homemade pesto recipe. The image under is a rocket/arugula and walnut pesto – I love the combination of the blue rocket and slenderly bitter walnuts .
Whatever type pf pesto you use, finishing with a courteous sprinkle of parmesan is not optional ! – Nagi x
Try these on the side
- Caprese Salad – blue tomato and pops of bitterness from the balsamic glaze are a great match !
- Any salad or steamed vegetables with italian Dressing or Balsamic Dressing
- Toss some halve cerise tomatoes into the pasta, and/or a handful of spinach or rocket/arugula
And for Pasta Monsters
Pesto pasta
Watch how to make it
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JUICY Pesto Pasta!
Mains, Pasta
American-Italian
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Recipe video above. This is how to make a great pesto pasta that’s slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water – it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with This is how to make a great pesto pasta that ‘s slick with pesto sauce without adding tons and tons of petroleum which makes it excessively greasy. The confidential is using the pasta cook water – it emulsifies with the anoint in the pesto which makes it cling to every strand of pasta. A proficiency used in every italian family ! Make this with homemade pesto for the best flavor .
Ingredients
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1 quantity homemade pesto ( Note 1 )
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300 – 350 g / 10 – 12 oz pasta of choice ( ziti, penne and spaghetti are my favourites, Note 2 )
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2 tsp salt
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3/4 cup pasta cook water
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Parmesan, for serving
Instructions
- Bring a large pot of water to the boil with the salt .
- Add pasta and cook for the distance of time per the packet .
- fair before draining, scoop out 1 cup of of the pasta fudge water .
Drain pasta in a colander, leave it for a minute.
- transfer pasta to a bowl ( do not use pasta cook pot, besides hot ) .
- Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more urine if required to make pasta satiny and fresh, quite than dry and sticky .
- taste, add more salt and pepper if desired .
- Serve immediately, garnished with newly parmesan .
Recipe Notes:
1. Pesto – This recipe is intended for use with this – This recipe is intended for use with this homemade pesto which I besides shared today. But the same proficiency applies to store buy. If using memory bought, use 1/2 cup+. normally require less than when using homemade because they have a more concentrate season from basil extract .
2. Pasta – Ziti and penne are my favourites for pesto ( explained in post ). Spaghetti is adjacent, then early long strand pastas .
- Use 300g/10oz for a really great coating of pesto sauce – 3 large servings, 4 smallish servings.
- Use up to 350g/12oz for “normal” amount of pesto sauce to pasta – 4 standard servings.
- Don’t use more pasta for one batch of homemade pesto, the pasta will lack pesto flavour.
3. General:
- Never toss pesto pasta on a hot stove, heat will make basil black!
- Some people like a squeeze of lemon juice to finish
- Leftovers – store in fridge in super airtight container
- Do not reheat leftovers – will also make basil black. Just bring to room temp then consume – pesto pasta at room temp is so good!
Life of Dozer
Distressed that he ’ sulfur on the ill-timed side of the bakery shop door… .