Quick One Pot Pesto Pasta
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
- 9 ounces/250 grams rigatoni pasta
- 2 heaping tablespoons pesto
- 1 cup/250 grams heavy whipping cream
- 1½ cups/360 milliliters boiling water
- ¼ cup pine nuts
- 3½ tablespoons/50 grams butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Parmesan cheese, grated
INSTRUCTIONS
- In a large pan, combine the pasta, butter, olive oil, pesto, pine nuts, salt, pepper, heavy whipping cream, and water. Cover the pot and cook over medium heat, stirring occasionally to prevent the pasta from sticking, until the pasta is done, about 15 minutes.
- Sprinkle grated Parmesan generously, stir well, and serve. For extra flavor, grate more Parmesan on top right before serving.
MY NOTES
FAQ
How do I prevent the pasta from sticking together?
To prevent pasta from sticking, stir the pot frequently during cooking, especially in the initial few minutes. Ensure that the pasta is fully submerged in liquid, and add a little olive oil or butter to the pot. As the pasta cooks, the starch is released, which can cause it to clump together if left unattended. Stirring regularly helps distribute the starch evenly, preventing clumping. Additionally, make sure the pot is large enough for the pasta to move around freely, and avoid overcrowding it with too much pasta.
Can I use a different type of pasta for this one pot pesto pasta?
Yes, you can substitute different types of pasta in this one pot pesto pasta recipe. Short pasta shapes like penne, fusilli, or farfalle work well because they cook evenly in a one-pot method. If you prefer long pasta like spaghetti or linguine, you may need to break the pasta in half to fit it into the pot. Keep in mind that different pasta shapes may have varying cooking times, so adjust accordingly by checking the pasta for doneness a few minutes before the suggested cooking time.
What can I add to the one pot pesto pasta for extra flavor?
To enhance the flavor of this one pot pesto pasta, consider adding garlic, sautéed onions, or sun-dried tomatoes. Fresh herbs like basil or parsley can also elevate the dish. You can also mix in cooked chicken, shrimp, or vegetables such as spinach, cherry tomatoes, or zucchini for added texture and taste. A squeeze of lemon juice or a sprinkle of red pepper flakes can give the dish a bright, zesty kick. Finally, finishing with a generous amount of grated Parmesan cheese adds a savory, umami-rich layer of flavor.
Can I make this one pot pesto pasta dairy free or vegan?
Yes, you can adapt this one pot pesto pasta recipe to be dairy free or vegan. Substitute the heavy cream with a plant-based alternative, such as coconut milk, almond milk, or cashew cream. For butter, use a dairy-free margarine or olive oil. Ensure the pesto is vegan by using a dairy-free version, which typically omits Parmesan cheese. There are also vegan Parmesan substitutes available or you can sprinkle nutritional yeast for a cheesy flavor. These swaps maintain the creamy texture and flavor while accommodating a dairy-free or vegan diet.
How can I store and reheat one pot pesto pasta leftovers?
Store leftover one pot pesto pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or milk to the pasta to help revive its creamy texture. You can reheat it in the microwave, stirring occasionally, or on the stovetop over low heat. If the pasta seems dry, mix in a bit more pesto or olive oil to refresh the flavor. Be sure to heat until just warmed through, as overcooking can cause the pasta to become mushy.
