Pasta with Pesto Recipe

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Here I show you pasta with pesto , in the original spaghetti pesto alla genovese , because good pasta always works!

Whether it’s lunch or dinner, a pasta dish tastes good at any time of the day.

I know the original from Italy, served with basil pesto, boiled green beans and diced potatoes.

Please don’t forget the finely grated Parmesan or Pecorino!

So that you can inspire your guests with something new, I’ll add something… please try fresh and crispy fried basil chips as a topping on the pasta.

WOW – that bangs on the palate 🙂

This great dish tastes warm and cold as a pasta salad.

Have you just discovered a new favorite recipe?

Make everyone happy today…

Good luck and bon appetit!

1. Recipe Pasta with Pesto

Pasta with Pesto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 676
Total Time 45 Min.
Preparation Time 25 Min.
Cook Time 0 Min.

Prepare simple instructions for Spaghetti Pesto alla Genovese.

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Pasta with pesto recipe image
Pasta with Pesto Recipe Image © Thomas Sixt


100 g basil pesto
15 Pieces cherry tomatoes
1 tbsp Olive oil
2 Pinches primal salt
3 Pinches black ground pepper
2 Pinches brown can sugar
10 Pieces basil leafs
100 ml Sunflower oil
2 Pieces big potatoes
150 g fine green beans
80 g parmesan
300 g spaghetti (My insider tip: Linguine)


Make your own pesto in a jar photographed from above.
Homemade pesto in a jar. Recipe picture © Thomas Sixt

Prepare pesto

The pesto is the most important ingredient in this preparation.

–> For making basil pesto yourself you will find a step-by-step cooking school here in the food blog.

-> You could surprise your guests and prepare a carrot green pesto .

-> Alternatively, you can buy a ready-made pesto in an Italian specialty shop.

Marinated cocktail tomatoes before cooking in the oven.
Marinated cocktail tomatoes prepared for stewing and caramelizing.

Prepare tomatoes

–> Wash the cocktail tomatoes, dry them and place them in a fireproof dish.

–> Season with olive oil, salt, pepper and sugar.

–> Caramelize the tomatoes in the oven at hot air level 220°C for 20 minutes.

Basil leaves on a board.
Plucked basil leaves.

Prepare basil

–> Pick off the dry basil leaves.

Fry herbs
Herb leaves frying in hot oil.

Herb chips

–> Fry the basil leaves in hot sunflower oil until crispy.

Remember this way of cooking.

You can also prepare parsley, lovage or sage as herb chips.

Crunchy basil, the leaves taste delicious.
Crispy fried basil leaves.

Provide chips

–> Place the freshly fried herb chips on a plate lined with kitchen paper and season with salt.

Set aside to serve.

Ingredients for pasta with pesto.
Basil, tomatoes, potatoes and beans are needed for my spaghetti alla pesto genovese Food picture ©Thomas Sixt Foodfotograf

Prepare vegetables

–> Peel the potato and cut into 0.5-1 cm cubes.

–> Clean the beans and cut them into bite-sized pieces.

Prepare vegetables for blanching.

Boiled potato cubes
Potato cubes cooked on a sieve.

Potato cubes

–> Blanch the diced potatoes in boiling salted water until al dente and then place in a sieve.

Cut the beans into small pieces
Cut the cooked beans into small pieces.

Prepare beans

–> Blanch the beans in boiling water.

Grate parmesan
Finely grate the parmesan

Prepare cheese

–> Finely grate the Parmesan or Pecorino and set aside.

beans and potatoes
Boiled green beans and diced potatoes

Prepare vegetables

-> Provide prepared, cooked beans and potato cubes.

Spaghetti image
Spaghetti photographed on a kitchen table.

Cook noodles

Cook the pasta in plenty of salted water.

–> The pasta cooking water may taste like sea water.

–> I always add a little more oil to the cooking water.

This keeps the noodles from sticking together after cooking.

Beans and potatoes with pesto
Boiled green beans and potatoes with pesto.

Complete vegetables

–> Mix the cooked beans and potato cubes with half of the pesto in the pan and heat up.

Oven caramelized tomatoes
Caramelized tomatoes from the oven

Finish tomatoes

Take the cooked tomatoes out of the oven.

-> Prepare some nice tomatoes for decoration.

-> Carefully crush the remaining tomatoes with the slotted spoon or press them down for a nice overall picture.

Cooked spaghetti
Boiled spaghetti on a colander.

Drain noodles

Drain the “ al dente ” cooked spaghetti and prepare to serve.

–> The term “ al dente ” describes the consistency of cooked pasta that is still firm to the bite.

The pasta is cooked, but not too soft, sticky or overcooked.

The term al dente is used internationally.

Spaghetti with pesto
Spaghetti with beans, potatoes, stewed tomatoes and pesto in a pan.

Marinate pasta

-> Add the well-drained spaghetti to the hot potatoes and beans with pesto and mix.

-> Add the crushed tomatoes and the tomato juice and mix gently.

–> Add pesto to taste.

Pasta with pesto recipe image
Served pasta alla Genovese.


–> Prepare warm plates. You can heat the plates in the microwave or in the oven at 80°C.

–> Arrange the noodles with the vegetables on the plate.

-> I use a large ladle and a meat fork to serve the pasta.

–> I turn the noodles with the meat fork and use the ladle to shape and transfer to the plate.

-> Decorate the pasta dish nicely with the decorative tomatoes, freshly grated Parmesan and basil chips and serve quickly.


2. Calories and Nutritional Values

3. Tips and New Ideas For Pasta With Pesto

You can make your own basil sauce for this dish or use a store-bought one.

I’ll tell you a secret:

In every German city there is an Italian specialty shop, where the pesto tastes best.

You can recognize good pesto by its green color.

Preserved basil pesto is always gray and I only use it in emergencies.

You can find my recipe for pesto with basil elsewhere.

At wild garlic season you can prepare a wild garlic pesto. Another exciting variant is the carrot green pesto .

Good basil pesto is wonderfully fresh and green, not grey!

Tip from chef Thomas Sixt
Dipping carrots in carrot green pesto
You can dip and eat the carrot green pesto with walnuts with carrot sticks.

4. Typical Ingredients For Spaghetti Pesto alla Genovese

So that my dish is colorful and not just green pasta on the plate, I always combine my spaghetti with basil pesto with caramelized tomatoes.

Green beans and diced potatoes are also prepared in a classic, original way.

Ingredients for pasta with pesto.
Basil, tomatoes, potatoes and beans are needed for my spaghetti alla pesto genovese Food picture ©Thomas Sixt Foodfotograf

First, marinate the tomatoes in a bowl with a little olive oil, salt, pepper and sugar and place in the oven. Hot air level at 220°C and 20 minutes is ideal.

oven tomatoes

Cut the potatoes into fine cubes, clean and cut the beans. Blanch the vegetables in boiling salted water one after the other until al dente and then set aside.

beans and potatoes
Boiled green beans and diced potatoes

5. Highlight Tip For Pasta With Pesto, Add Crunchy Herbs

As a special kick, I like to add crispy fried herbs to the prepared pasta.

I briefly fry the lovingly plucked basil leaves in hot sunflower oil.

If you want to try that too, please keep a lid over the pot after you put the leaves in.

The fat splatters a little because the herbs contain a lot of water.

The magic only lasts a few seconds.

Then you can watch the herb leaves crunch and before they get too dark, please remove them from the fat swimming pool.

Then the crispy herb leaves are quickly drained on kitchen paper.

Now is the perfect time to season with salt. The herbs are now ready and waiting to be served.

You can integrate crunchy herbs as a topping into your everyday cooking. Also works with thyme, rosemary, parsley and lovage.

Herb kick tip from chef Thomas Sixt
Deep fried basil leaves.
Crispy fried basil leaves are the highlight topping.

6. Put Pasta With Pesto Perfectly On The Plate

Did you notice? We prepare everything in order, then it is sure to succeed!

Vegetables blanched and in the pan, pesto sauce ready, fried herbs are ready to serve.

This is a good moment to warm up plates and you can now cook the pasta.

Boil the water and season generously with salt. The pasta water may taste like sea water! Another tip:

I season the pasta water with salt and olive oil. I learned that from Mamma Rosa. Discussion pointless, please use oil when cooking dried pasta.

Pasta cooking oil tip from chef Thomas Sixt

I mix the prepared beans and diced potatoes with some basil pesto so that the vegetables taste the same.

Now my spaghetti is almost done, in the meantime grate some parmesan.

Beans and potatoes with pesto
Boiled green beans and potatoes with pesto.

Drain the al dente cooked spaghetti well, then add to the pan with the vegetables and mix quickly with a good portion of pesto.

I add some tomatoes and the stock from the tomatoes, it gives extra flavor and refreshes the dish.

Spaghetti with pesto
Spaghetti with beans, potatoes, stewed tomatoes and pesto in a pan.

Serve quickly on hot plates and decorate with Parmesan, basil leaves and tomatoes. Enjoy your meal!

Pasta with pesto recipe image
Served pasta alla Genovese.

7. More Pasta Cooking Tips

Comments, Cooking Questions and Answers

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