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Pesto Pasta

One of my fastest go-to dinners for a busy week night.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people


Pesto Sauce

  • 2 Cups Basil packed fresh leaves
  • 2 Cloves Garlic
  • 1/4 Cup Pine Nuts
  • 2/3 Cup Olive Oil divided
  • 1/2  Cup Parmesan + 1/4 Cup for topping freshly shredded
  • Salt and Pepper to taste

Pasta Ingredients

  • 6 oz. White Penne Pasta
  • 6 oz. Whole Wheat Penne Pasta
  • 2 Cups Frozen Peas


  • Bring a large pot of water to boil. Follow directions on package to cook your pasta of choice. I like to use Penne, but Farfalle or Rotini works well too. During the last 5 minutes of boiling, add frozen peas to the pasta. Drain and set aside.
  • Meanwhile, combine basil, garlic, and pine nuts in a food processor. Pulse a few times until chopped.
  • Add 1/2 Cup Olive Oil and process until smooth. Continue adding remaining Olive Oil until desired consistency is reached. Season with Salt and Pepper.
  • Transfer to a small mixing bowl and add the Parmesan cheese. Pour pesto over cooked pasta and stir until well-coated. Top with extra Parmesan. Serve warm.