12 oz pasta (penne, spaghetti, fusilli, or linguine)

3/4 cup basil pesto (store-bought or homemade)

1/4 cup reserved pasta water

1/2 cup freshly grated Parmesan cheese

1 tbsp olive oil (optional, for richness)

Salt, to taste

Black pepper, to taste

Optional toppings: cherry tomatoes, pine nuts, grilled chicken, shrimp, or fresh basil

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

Reserve ¼ cup of pasta water, then drain the pasta.

Return pasta to the pot over low heat. Add pesto, reserved pasta water, and olive oil.

Toss gently until the sauce evenly coats the pasta.

Remove from heat and stir in Parmesan cheese.

Season with salt and black pepper. Serve immediately with optional toppings.

Reserve more pasta water if needed—it helps loosen the sauce and makes it silky.
Toss pesto with pasta off direct heat to preserve its fresh, herbal flavor.
Use freshly grated Parmesan for the best taste and texture.
Add a squeeze of lemon juice to brighten the dish.

Creamy Pesto Pasta: Stir in ¼ cup heavy cream or mascarpone.
Protein Boost: Add grilled chicken, shrimp, or Italian sausage.
Veggie-Loaded: Mix in roasted zucchini, mushrooms, or sun-dried tomatoes.
Vegan Option: Use dairy-free pesto and nutritional yeast instead of Parmesan.
Nut-Free: Swap pine nuts for pumpkin seeds or omit entirely.