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Pesto Spaghetti

June 28, 2024

This pesto spaghetti is the easiest fresh green thing you’ve cooked in a while. Add cherry tomatoes, and fresh arugula and you’re basically eating a salad.

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a plate of homemade pesto spaghetti with arugula and cherry tomatoes and sprinkled with basil and parmesan
Photography by Gayle McLeod

More recipes to use up your pesto

The Easiest Pesto Spaghetti Recipe

In the world of pasta sauces, there’s not just red sauce and white sauce, there’s also green sauce. Why is pesto better than tomato sauce? It’s hard to say, but it’s herby and cheesy and we love to use it. We’ve made Basil Pesto and Walnut Pesto, and there’s plenty of ways to use it like our Baked Chicken Meatballs with Broccoli Pesto. For all things pasta, check out all of our Pasta recipes, and How To Salt Water when you’re cooking pasta. You can always throw some easy Grilled Chicken on your pasta dish for a little something extra. For more delicious, classic pasta recipes, try our Pasta Primavera!

spaghetti, pesto, cherry tomatoes, arugula, basil and parmesan in prep bowls to make pesto spaghetti

Ingredients For Spaghetti With Pesto

  • Basil pesto, store-bought or homemade

  • Spaghetti

  • Arugula

  • For serving – Cherry tomatoes, fresh basil leaves, parmesan cheese

spaghetti noodles being cooked in boiling water
pesto and reserved pasta water being tossed with spaghetti noodles in a pot
arugula being tossed with pesto and spaghetti noodles in a pot
pesto spaghetti with arugula in a large pot

How to Make Spaghetti Pesto

  1. Cook the pasta in a large pot.

  2. Drain the pasta in a colander, reserving some of the pasta cooking water. We like to reserve about a cup in a glass measuring cup.

  3. Return the pasta to the same pot. Stir in the pesto, and ¼ cup of the reserved pasta water and toss until well combined.

  4. Gently toss in the arugula until just incorporated.

  5. Divide the pasta between your serving bowls and garnish with cherry tomatoes. Sprinkle with basil leaves and plenty of Parmesan.

a plate of homemade pesto spaghetti with arugula and cherry tomatoes and sprinkled with basil and parmesan

How to Store Leftovers + Tips

  • Buying pesto at the store: Check the ingredients. You want to make sure there’s plenty of olive oil (versus other oils), and that parmesan or pecorino are high on the ingredient list.

  • Making pesto at home: Check out our Walnut Pesto to substitute walnuts for pine nuts to cut cost.

  • Leftovers can be stored in the fridge for 3-4 days. Pesto spaghetti leftovers are as delicious cold as they are reheated.

a plate of homemade pesto spaghetti with arugula and cherry tomatoes and sprinkled with basil and parmesan

More Favorite Pasta Dishes From The Modern Proper

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Pesto Spaghetti

  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min
  • Calories:  503

Ingredients

  • 12 ounces spaghetti
  • 1 cup basil pesto, store-bought or homemade
  • 2 cups arugula
  • Cherry tomatoes, halved, for serving
  • Fresh basil leaves, for serving (optional)
  • Parmesan cheese, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to package instructions, until al dente. Reserve ½ cup pasta water and drain the pasta.

  2. Return the pasta to the same pot. Stir in the pesto, and ¼ cup of the reserved pasta water and toss until well combined. If the pasta is sticking to itself, add more of the pasta water 1 tablespoon at a time. Gently toss in the arugula until just incorporated.

  3. Divide the pasta between 4 bowls and garnish with the cherry tomatoes. Sprinkle with basil leaves and Parmesan if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 503
  • Protein 18 g
  • Carbohydrates 66 g
  • Total Fat 20 g
  • Dietary Fiber 1 g
  • Cholesterol 15 mg
  • sodium 263 mg
  • Total Sugars 1 g

Pesto Spaghetti

Questions & Reviews

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  • Jenn

    Simple & beautiful. I really enjoyed the arugula tossed in!

    Thank Jenn, happy you loved it!