Easy Pesto Pasta
Pesto pasta loosened with a little reserved pasta water rather than more oil — keeps the sauce clinging to the pasta instead of pooling at the bottom of the bowl.
Ingredients
Instructions
Cook the pasta until just al dente.
Scoop out a full cup of the starchy cooking water before draining, this water is what makes the sauce silky rather than thick and pasty.
Toss the hot pasta with the pesto straight away, adding splashes of the reserved pasta water until the sauce coats every strand and clings rather than pooling.
Finish with a generous grating of parmesan, tossed through off the heat so it melts into the sauce instead of clumping.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.