Pesto pasta is a fresh and light pasta, which is quickly made and can be made with any veggie/meat of your choice. I usually make pesto during the weekend and refrigerate it and keep using it for quick pasta and salad recipes.

COOKING TIME: 20 minutes


For the pesto sauce:

  1. Basil leaves – 15-20
  2. Pine Nuts – 8-10
  3. Garlic Cloves -3
  4. Olive oil – a generous drizzle
  5. Cheddar cheese – ½ cup, grated
  6. Lemon juice – ½ lemon
  7. Salt – to taste

For the pasta:

  1. Pasta – 200 gm
  2. Onion – 1 medium, finely chopped
  3. Button Mushroom – 8-10, chopped
  4. Pesto sauce – 2 spoons
  5. Cherry tomatoes – for garnish
  6. Olive Oil – for sautéing
  7. Parmesan cheese – ¼ cup, grated
  8. Salt – to taste


  1. Add basil leaves, garlic pods, pine nuts, grated cheddar, olive oil and salt in a blender and grind until it turns into a smooth paste. Use it for the pasta and save the rest in an air tight container and add a layer of olive oil so that it is submerged in oil and refrigerate.
  2. Boil water in a big pot and add salt and oil to it. Add the pasta and let it cook for 8-10 minutes till it is al dente. Drain the pasta and set aside.
  3. Add a drizzle of olive oil in a skillet and add a finely chopped onion to it.
  4. Once the onion turns translucent, add chopped button mushrooms. You can add any veggie to the pasta like carrots, olives, beans, etc.
  5. Once the mushrooms are cooked, toss in the pasta, 2 spoonful of the pesto and salt, as required.
  6. Let it cook for few minutes, add the grated parmesan and add cherry tomatoes on top before serving.