Penne with Pesto – The clever meal
This post may contain affiliate links. Please read my disclosure policy for more details.
This scrumptious penne with pesto recipe comes together in 15 minutes, uses just a few fresh ingredients, and makes a delicious weeknight family meal ready in no time!
Published in May 2021/Updated in June 2026
My LOVE for pizza and pasta knows no bounds. And this simple penne with basil pesto is at the top of the list, definitely one of my favorite things to make in summer, whether for lunch or dinner.
Join my newsletter for free weekly recipes!
It’s just the perfect bowl of pasta, easy to whip up during weeknights, kid-friendly, full of fresh flavor, and easy to customize, too. And you can serve it immediately or make it ahead. It gets better in the fridge and goes with absolutely anything for dinner.
And the recipe is ridiculously easy, even if you ditch store-bought basil pesto in favor of my wonderful homemade Genovese pesto, which is so flavorful and ready in minutes.
All you need to do is toss the cooked penne pasta with pesto and a touch of starchy pasta water until evenly coated and combined. Then sprinkle with extra Parmesan cheese to make everything more scrumptious. Done!
I know, not really rocket science, but quick and so good regardless. : )
And if you love simple Italian pasta dishes, look no further: this pesto penne is sure to please everyone!
List of the ingredients
- Basil pesto alla Genovese (or good-quality store-bought pesto).
- Penne (fusilli and rigatoni will work)
- Grated Parmesan cheese
- Salt & pepper
How to make penne with pesto
(Note: this is a quick description; the full recipe is at the bottom of the page)
- If you’re not in a rush, I recommend making your homemade pesto in a small food processor. Here is my pesto recipe!
- Blend into that delicious pesto-like texture: not too smooth, not too coarse.
- Set aside until your pasta is done.
- Cook your pasta until al dente, then reserve half a cup of the pasta cooking water, which is rich in starch and perfect for bringing the dish together.
- Drain the pasta, rinse the pot with cold water, and return the pasta to the pot away from the hot stove, or use a large bowl instead. The heat will make your pesto darker!
- Combine the cooked penne with pesto and some of the pasta water until coated and juicy. Sprinkle with a few tablespoons of grated Parmesan cheese and some toasted pine nuts for more deliciousness. enjoy!
Recipe notes
Penne with pesto ingredients
Pasta: Go for high-quality durum-wheat penne or similar shapes and cook just until al dente. It has a superior texture, perfect for this recipe. I used Garofalo penne pasta.
Pesto: Making homemade pesto is a no-brainer– so good and easy- but ready-made can be handy on a busy weeknight. Make sure you buy good-quality pesto sauce (this list might be helpful), and if you have pesto leftovers, this pizza and easy bread are great for using them up!
Cheese: A delicious bowl of penne with pesto will benefit from an extra sprinkle of grated Parmesan cheese before serving. But if you’re on a tight budget, you can use Grana Padano cheese instead, similar in taste to Parmesan, but less salty and much cheaper.
Don’t forget some pasta cooking water! This ingredient is absolutely free, high in starch, and helps emulsify and thicken the pesto. This is the proper technique Italians use to toss pasta with pesto (or other sauces!) without adding extra olive oil.
Penne with pesto variations
This delicious recipe is versatile too. Here are a few add-ons you can add at the end of the cooking time:
- Vegetarian: Raw or sautéed cherry tomatoes, grilled zucchini, cooked green beans, potatoes, peas, spinach, canned white beans, fresh mozzarella balls (bocconcini), or even crumbled feta or goat cheese.
- Meat option: Grilled shredded chicken, grilled or poached salmon, or cod (place the delicate fish fillets on the side; do not toss them). But penne with pesto can go with anything you like!
- Different pesto? Instead of the classic basil pasta sauce, you might try and love my arugula pesto, spinach pesto, or sun-dried tomato pesto for your bowl of penne pasta!
Storage tips
Store leftover penne pasta in an airtight container in the refrigerator for up to 4 days. Enjoy at room temperature; it tastes delicious, just like a pasta salad. But I don’t recommend reheating it, as the pesto will turn darker and look uninviting.
More delicious pasta recipes
Here are more of our fav and quick pasta recipes:
If you make this penne with pesto, or you have a question, let me know by leaving a comment. I would love to hear from you! x
And for more recipe updates, follow me on Instagram, Pinterest, and Facebook.
Penne with Pesto
Servings: 4
Calories: 344kcal
Homemade basil Pesto (or store-bought pesto)
Pasta
- 8 oz (220 grams) penne or similar pasta shapes (rigatoni, fusilli…)
- 3 tablespoon grated Parmesan cheese, for serving
Basil pesto
-
To make homemade pesto, follow this recipe and place all the ingredients in a small food processor and whiz until you reach a pesto-like consistency- not too smooth, not too coarse. Taste, adjust the seasoning according to your taste, and set aside. Alternatively, use ½ cup of good-quality, ready-made pesto.
Pasta
-
Bring a pot of water with salt to a boil, and cook the penne until just al dente or according to the package directions.
-
Reserve about ½ cup of pasta water just before draining the pasta, then drain the pasta, remove the pot from the stove, and rinse it with cold water. Return the pasta to the same pot (or in a bowl), stir in the pesto and about ¼ cup of pasta water, and toss well until combined and juicy. Note: Toss the pasta away from the heat to prevent the pesto from turning darker.
-
Before serving, check the seasoning and add a bit more pasta water if needed. Divide into bowls and sprinkle with more grated Parmesan cheese on top. Enjoy!
Calories: 344kcal | Carbohydrates: 45g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 359mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 657IU | Calcium: 95mg | Iron: 1mg
Join my newsletter for free weekly recipes!
PakarPBN
A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.
In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.
The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.
Leave a Reply