Basil Pesto Pasta with Pine Nuts and Parmesan

Name: Basil Pesto Pasta with Pine Nuts and Parmesan
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 340 g fusilli or penne; 40 g fresh basil leaves; 30 g pine nuts; 1 clove garlic; 40 g Parmesan, finely grated; 80 ml extra-virgin olive oil; 1 tsp fine salt, plus for pasta water; 1/4 tsp black pepper

Pasta tossed with fresh basil pesto, pine nuts, garlic and Parmesan.

By Hez ArslanUpdated October 2, 2026

Total 27 minMakes 4 servings

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This vegetarian pesto pasta pairs basil, pine nuts, garlic and Parmesan with fusilli or penne. Blend the pesto until coarse, then loosen it with reserved pasta water so it coats each piece without becoming oily. Boil pasta in salted water until al dente; reserve 120 ml cooking water, then drain. Blend basil, pine nuts, garlic and Parmesan. With motor running, drizzle in olive oil until coarse and spoonable. Toss pasta with pesto and 2 tablespoons pasta water. Add more water as needed to coat. Season with pepper and serve warm. Prepare and measure ingredients before cooking. Cut ingredients into even pieces.

Recipe card

Basil Pesto Pasta with Pine Nuts and Parmesan

Prep 15 minCook 12 minTotal 27 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

340 g fusilli or penne 40 g fresh basil leaves 30 g pine nuts 1 clove garlic 40 g Parmesan, finely grated 80 ml extra-virgin olive oil 1 tsp fine salt, plus for pasta water 1/4 tsp black pepper

Instructions

Cook pasta
Boil pasta in salted water until al dente; reserve 120 ml cooking water, then drain.
Make pesto
Blend basil, pine nuts, garlic and Parmesan. With motor running, drizzle in olive oil until coarse and spoonable.
Combine
Toss pasta with pesto and 2 tablespoons pasta water. Add more water as needed to coat.
Serve
Season with pepper and serve warm.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Prepare and measure ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the dish is too dry, add a little liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose vegetable broth for a vegetarian version where appropriate.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve as part of a balanced meal.
Pair with a crisp green salad.
Offer fresh herbs at the table.
Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains tree nuts and dairy. Use a vegetarian Parmesan if required.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store vegetarian pesto pasta?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.