Pasta with Red Pesto
Pasta with red pesto is what to cook when you want dinner on the table fast. A jar of sun-dried tomato pesto does the sauce work, loosened with a splash of starchy pasta water and lifted by sweet cherry tomatoes, toasted pine nuts and a shower of Parmesan. From kettle to table it takes about 25 minutes, and it is just as good cold the next day.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 630kcal
Making pasta with red pesto ahead
Red pesto pasta keeps well, which makes it a good lunchbox or picnic dish. Cook the pasta, toss it with the pesto and tomatoes, and let it cool within an hour or so, then cover and chill. It keeps in the fridge for up to 2 days and can be eaten cold as a pasta salad, or reheated in a pan with a splash of water until steaming hot.
For the freshest result, wait to add the basil and Parmesan until just before serving, and loosen the pasta with a drop of olive oil, as it firms up in the fridge.
Choosing a jar of pesto
Look for a jar with sun-dried tomatoes near the top of the ingredients list. A 190g jar is the standard size and is enough for 400g of dried pasta. Rosso pesto is sold in most supermarkets, and some contain cheese, so check the label if you cook for vegetarians.
Pasta with red pesto: the method
Tap a time to start a timer.
- Boil the pasta Fill the pan with boiling water from the kettle, add a good pinch of salt and bring back to the boil. Add the pasta and cook for the time on the packet, usually , until al dente.
- Toast the pine nuts While the pasta cooks, tip the pine nuts into a dry frying pan over a medium heat. Toast for , shaking the pan often, until golden. Tip them out onto a plate straight away, as they burn quickly.
- Save some water Before draining the pasta, scoop out a mugful of the cooking water. Drain the pasta in the colander.
- Toss with the pesto Return the pasta to the warm pan over a low heat. Add the pesto, the tomatoes and 4 tbsp of the pasta water, and toss for until the pasta is coated and the tomatoes are just starting to soften. Add a little more water if it looks too thick.
- Serve Divide between bowls and scatter over the pine nuts, Parmesan and basil. Drizzle with the olive oil and finish with black pepper.
Swaps and serving
Roasted peppers, baby spinach or a handful of rocket all stir in easily at the end. Wholemeal pasta also works and adds fibre. For the green version, see pasta with green pesto, or for more vegetable flavour try pasta with roasted peppers.
Common problems and fixes for pasta with Red Pesto
- The sauce is thick and clumpy, and does not coat the pasta.
- Pesto from a jar is concentrated. Add the starchy pasta water a tablespoon at a time, tossing over a low heat, until the sauce turns glossy and clings to every piece.
- The pine nuts burn.
- They go from golden to bitter in seconds. Keep the heat at medium, shake the pan constantly, and tip them out onto a cold plate as soon as they colour.
- The dish tastes salty.
- Red pesto and Parmesan are both salty. Do not add salt to the sauce, and season the pasta water lightly with a good pinch rather than a spoonful.
Frequently asked questions about pasta with Red Pesto
What is the best pasta shape for red pesto?
Penne, fusilli or rigatoni, because the ridges and tubes hold on to the sauce. Spaghetti works well too.
Can I add chicken or other protein?
Yes. Stir in about 300g of cooked chicken, cooked and flaked fish or a tin of drained white beans with the pesto, and toss until it is piping hot all the way through.
What can I use instead of pine nuts?
Toasted sunflower seeds, flaked almonds or chopped cashews all work. Toast them in the same way, and check for nut allergies if you are cooking for guests.
Is this vegetarian?
Not if you use traditional Parmesan, which is made with animal rennet. Swap it for a vegetarian hard Italian-style cheese, and check the pesto jar for anchovies.
How did you like the recipe?
4.6 / 5 · 67 ratings
