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Pesto Pasta

Read Reviews (71)

"Easy to make, but full of flavor! Good hot or cold." — Lauren

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Original recipe makes 8 servings Change Servings

1/2 cup chopped onion
2 1/2 tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese

1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

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Directions

Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

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I doubled the pesto and olive oil and added garlic (2 cloves). Also added a sprinkle of red pepper flakes and some Mrs Dash tomato basil garlic to liven it up a bit. Served with chicken apple sausage. My hubby said this was a definate keeper.

—alaskamom

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Most Helpful Critical Review

Feb 17, 2011

I needed to use more pesto.

—foodchannellover

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92 Ratings

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May 15, 2006

This pasta is absolutely delicious! I did double the olive oil, pesto and onions. For a kick, I sauteed some garlic in the olive oil before adding the onions and pesto. Also, I crumbled some bacon on top of the dish for a little bit of a crunch. Perfection.

—TennesseeGirl

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Jan 30, 2009

This was good but a bit dry. I sauted the onions to sweeten them up and then added some chopped sun dried tomatoes in olive oil. I added the pesto to that mixture for just long enough to get it heated through when the pasta was finished. We added some extra pesto as it was dry. A extra sprinkle of parmesan and we never missed meat. I never would have thought of adding sauted onions to pesto pasta but it was very good. This will be made again.

—Jo H

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Nov 18, 2007

wow this was such a hit with the family! I was worried that they would not like a dinner without meat! The only change was that I added some red pepper flakes. Yum- we will have regularly!!

—JANER60

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Nov 30, 2009

I made this according to instructions, and while a good basic pesto pasta recipe, there was something missing. After the onion/pesto mixture cooked, I added 1/2 cup of chicken broth and a 14.5 ounce can of petite diced tomatoes, heating another 5 minutes. I then added the pasta to the pan and mixed well, serving right out of the frying pan. This added the 'it' factor I was looking for.

—jlpickard

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Oct 12, 2007

The first time I made it I followed the recipe and it was good. The next time I made it I added more pesto and cheese and it was delicious!

—jriv

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Oct 18, 2007

Very nice. Pasta was a bit dry. But other than that. It was awesome. I added some Cherry Tomatoes...mainly because I love them.

—Chef_S

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Nutrition

Calories
225 kcal
11%

Carbohydrates
32 g
10%

Cholesterol
44 mg
15%

Fat
7.2 g
11%

Fiber
2.5 g
10%

Protein
7.8 g
16%

Sodium
71 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pesto Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 225
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 1.5g 7 %
Cholesterol 44mg 15 %
Sodium 71mg 3 %
Potassium 131mg 4 %
Total Carbohydrates 32g 10 %
Dietary Fiber 2.5g 10 %
Protein 7.8g 16 %
** Sugars 0.4g
Vitamin A 2 %
Vitamin C 2 %
Calcium 7 %
Iron 21 %
** Thiamin 40 %
Niacin 26 %
Vitamin B6 4 %
Magnesium 11 %
Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.