5-Ingredient Pesto Pasta

This pasta has five ingredients: pasta, pesto, cherry tomatoes, Parmesan and a splash of the cooking water. It’s ready as soon as the pasta is cooked.

A jar of pesto does the work of a dozen ingredients, and store brands keep the cost down. A pound of pasta feeds four generously.

It’s good hot for dinner and cold for lunch the next day.

Ingredients and Swaps

• Pasta: Spaghetti or penne.
• Pesto: Store-bought or homemade basil pesto.
• Cherry tomatoes: Halved. Sun-dried tomatoes work in winter.
• Parmesan: Grated, in the pasta and on top.
• Pasta water: Loosens the pesto into a sauce.

Tips for Pesto Pasta

• Don’t cook the pesto. Heat dulls its color and flavor. Toss it with the hot pasta off the heat.
• Use the pasta water. Pesto straight from the jar is thick. The starchy water makes it coat the noodles.
• Salt the pasta water well. It seasons the pasta from the inside.
• Warm the tomatoes. A minute in the empty pot softens them and brings out their sweetness.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $7.59 from Walmart, $6.08 from ALDI · Per Serving – $1.52 to $1.90

Pin It

5-Ingredient Pesto Pasta

Pasta tossed with store-bought pesto, juicy cherry tomatoes, and Parmesan. Just 5 ingredients and 15 minutes for a fresh, flavorful dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 pound spaghetti or penne
• ¾ cup basil pesto store-bought or homemade
• 1½ cups cherry tomatoes halved
• ½ cup grated Parmesan cheese plus more for serving
• ½ cup reserved pasta water
• Salt and black pepper to taste

Method

 

1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
2. Return the pasta to the pot. Add the pesto and ½ cup pasta water and toss until glossy, adding more water if needed.
3. Fold in the cherry tomatoes and Parmesan.
4. Season with salt and pepper and serve with extra Parmesan.

Notes

• Warm the tomatoes in the empty pot for 1 minute before adding the pasta for a softer texture.
• Add rotisserie chicken or white beans for protein.
• Stir in a handful of spinach to wilt in the hot pasta.
• Squeeze of lemon brightens the pesto.

Add-Ins

Rotisserie chicken, white beans, spinach or frozen peas. Serve with a Classic Caesar Salad. More easy dinners are in 15 Lazy Dinner Ideas.

Storage

• Refrigerate for up to 3 days.
• Eat cold as pasta salad, or reheat with a splash of water.
• Freezing isn’t recommended.

Pesto Pasta Questions

How do I keep leftover pesto fresh?

Cover the surface with a thin layer of olive oil and refrigerate, or freeze it in an ice cube tray.

Is pesto nut-free?

Usually not. Traditional pesto contains pine nuts, and many brands use cashews. Check the label.