This easy pesto pasta is light, bright, and full of fresh herb flavor. A garlic-forward pesto is lightly tossed with tender pasta, finished with cream, Parmesan, and spinach for a simple, satisfying weeknight meal.
Why this recipe works
Pesto pasta balances an herbaceous, garlicky sauce with perfectly cooked noodles, creating a dish that’s flavorful without being overpowering. In this version we add heavy cream and Parmesan to lend a silky texture, plus spinach and extra garlic for color and depth. It’s a quick recipe that delivers maximum flavor with minimal fuss.
While I enjoy a rich, creamy pesto, restraint often lets the basil and garlic shine. Using the right amount of pesto keeps the dish bright and lets the other ingredients complement the sauce instead of getting lost under it.
Ingredients you will need
Measurements and the printable recipe are included in the recipe card at the end of this post.
Ingredient info and substitution suggestions
Pasta – Most pasta shapes work well, but textured shapes like rotini, penne, rigatoni, cavatappi, or farfalle hold pesto best. Thin pastas such as angel hair can also be used if you prefer; they pair nicely with lighter pesto versions.
Pesto – Homemade pesto is fast and fresh, but store-bought pesto is a great time-saver and works perfectly in this recipe. Use a quality jarred pesto if you’re short on time.
How to make pesto pasta
Step-by-step photos are provided to help visualize the process. Jump to the recipe card below for the full printable version with measurements and timing.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add minced garlic and spinach, season with garlic salt, and sauté briefly until the spinach is partially wilted.
- Stir in cooked pasta and pesto so the noodles are evenly coated.
- Pour in the heavy cream, stir, and bring the mixture to a gentle simmer so the sauce mellows and thickens slightly.
- Finish with grated Parmesan, toss to combine, and heat through before serving.
Frequently asked questions & expert tips
Yes. Shredded or sliced chicken, sautéed shrimp, or seared scallops make excellent additions for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium-low heat with a splash of water or olive oil to restore creaminess, or microwave briefly with a little water.
Serving suggestions
Add vegetables like asparagus, broccoli, or halved cherry tomatoes for color and texture. To make it a main course, toss in grilled chicken or shrimp. Serve with extra grated Parmesan and a simple green salad or crusty bread to complete the plate.
More related recipes
- Homemade Pesto
- Shrimp Pesto Pasta
- Sun-Dried Tomato Pesto
- Tortellini Pesto Pasta Salad
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Pesto Pasta
Important: Frequently asked questions and tips appear above in the post—scroll up to review them.
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Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 5 ounces raw spinach leaves
- 2 teaspoon garlic salt
- 8 ounces rotini pasta cooked according to package directions
- ½ cup pesto
- ½ cup heavy whipping cream
- ½ cup grated parmesan cheese
Things you’ll need
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Large skillet
Before you begin
- Homemade pesto is recommended for the freshest flavor, but quality store-bought pesto works well and saves time.
- Choose your favorite pasta shape—rotini, penne, cavatappi, farfalle, or angel hair are all great options depending on the texture you prefer.
Instructions
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Heat olive oil in a skillet over medium-high heat until shimmering.
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Add garlic and spinach, season with garlic salt, and sauté for a couple minutes until the spinach is partially wilted.
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Add cooked pasta and pesto, stirring to coat the noodles evenly.
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Pour in heavy cream, stir well, and bring to a gentle simmer to meld the flavors.
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Sprinkle with Parmesan, toss to combine, and heat through. Serve immediately.
Expert tips & FAQs
- Leftovers keep up to four days in the refrigerator. Reheat gently with a splash of water or oil to return the sauce to a creamy texture.
Nutrition
These recipes are tested on conventional gas ovens and stovetops. Oven temperatures and appliance performance can vary; adjust cooking times as needed for your equipment.