Pasta Pesto

Ingredients

1 batch homemade pesto — fresh, vibrant, and aromatic (see Note 1).

300–350 g (10–12 oz) pasta of your choice — ziti, penne, or spaghetti work beautifully (see Note 2).

2 teaspoons salt — to season the pasta water and enhance overall flavor.

¾ cup reserved pasta cooking water — helps create a silky, cohesive sauce that clings to every strand.

Freshly grated Parmesan cheese — for finishing, adding a nutty, savory richness to the dish.

Boil the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until al dente.

Reserve the Pasta Water

Just before draining, scoop out about 1 cup of the pasta cooking water — it’s liquid gold for the sauce.

Drain and Rest

Drain the pasta in a colander and let it sit for about a minute to release excess steam.

Combine with Pesto

Transfer the pasta to a large mixing bowl (avoid using the hot pot, which can dull the pesto’s flavor).

Add the homemade pesto and about ¼ cup of the reserved pasta water.

Toss gently to coat, adding more water as needed until the pasta is silky, glossy, and evenly sauced.

Season and Serve

Taste and adjust seasoning with salt and pepper if needed.

Serve immediately, topped generously with freshly grated Parmesan cheese.