Pesto Pasta

My husband loves pesto pasta, almost on the same level as Aglio E Olio (Maybe a bit lesser) and since he doesn’t like cream and cheese, I’ve made this recipe without cream and cheese. Although most restaurants serve pesto pasta with less pesto sauce, I personally love it with lots of pesto sauce just like my Hubby.

Total Time: 35 minutes
Preparation Time: 25 minutes
Cooking time: 10 minutes
Serve: 4

For Pesto Sauce


  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1 teaspoon garlic paste
  • 4 tablespoon olive oil
  • salt to taste


  1. Mix all the ingredients in the grinder and make a paste.
  2. Add olive oil to your liking.
  3. You’ll be able to make 1 cup of pesto sauce.
  4. Refrigerate for a week to 10 days.

For The Pasta


  • 4 cup cooked penne pasta
  • 1 cup pesto sauce
  • 2 tablespoon toasted pines
  • 1 tablespoon olive oil


  1. Heat the pan on the stove, add olive oil and pesto sauce and sauté for 2 minutes, then add penne pasta and salt and let it cook for 5 minutes. Once it’s ready, serve hot and garnish with toasted pines and basil leaves on top.

You may also add Parmesan cheese on top.