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!
Ingredients For Spaghetti With Pesto
Basil pesto, store-bought or homemade
Spaghetti
Arugula
For serving – Cherry tomatoes, fresh basil leaves, parmesan cheese
How to Make Spaghetti Pesto
Cook the pasta in a large pot.
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.
Return the pasta to the same pot. Stir in the pesto, and ¼ cup of the reserved pasta water and toss until well combined.
Gently toss in the arugula until just incorporated.
Divide the pasta between your serving bowls and garnish with cherry tomatoes. Sprinkle with basil leaves and plenty of 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.
More Favorite Pasta Dishes From The Modern Proper
Noodles Galore + More
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