You are here

Presto Pesto Pasta

Presto Pesto Pasta


  • 1 pound fresh pasta
  • 6 tablespoons commercial pesto sauce
  • 1 pint cherry tomatoes, cut in half
  • 1/2 cup pre-washed torn basil leaves
  • Salt
  • Pepper


  1. Cook pasta in rapidly boiling water until al dente, about 2 to 3 minutes.
  2. Drain in a colander, reserving 1 cup of pasta water.
  3. Pour 1/2 cup of the reserved water back into pot and turn heat to medium-high. Add pesto sauce, cherry tomatoes, and basil leaves.
  4. Stir until combined. Taste and adjust seasonings with salt if necessary.
  5. Turn heat off. Add pasta and stir until well coated. If sauce seems dry, add the remaining 1/2 cup of reserved pasta water. Salt and pepper to taste. Serve immediately.


  • Stir in 6 tablespoons of grated Parmesan cheese just before serving to add 23 calories, 2g fat, 2g protein, and 68mg calcium. Sprinkle 4 tablespoons of pine nuts over pasta just before serving to add 23 calories, 2g fat, and 1g protein.


  • Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Information

Per serving: 361 kcal cal., 8 g fat (1 g sat. fat), 59 g carb., 4 g fiber, 4 g sugar, 12 g pro., 24 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment