Easy Pesto Pasta
This easy pesto pasta is fresh, filling, and full of flavor! All you need are a few simple ingredients.
I’m happy the weather is cooling down in Utah, but on the downside, the fresh herbs go with it. I highly suggest you try this pesto recipe before your fresh basil freezes. It’s so yummy!
The homemade basil pesto really elevates the flavor in this easy pesto pasta dish. If you don’t have fresh basil, or you’re short on time, feel free to use pesto purchased from the store.
Now grab some pasta (any variety will do). We always have penne pasta on hand, so I tend to grab that when making this easy pesto pasta dish. Fill a medium saucepan with water and 2-3 tsp of salt. Once the water begins to boil, add the noodles. Cook the noodles for 10 minutes or so (you’ll want to read the pasta directions and adhere to their cooking times). I always cook my pasta al dente.
Drain the water from the saucepan.
Add the sour cream and pesto, stir. The 1/2 cup ratio was good for us, but if you prefer a creamier pasta, feel free to add more sour cream or pesto to your liking. You don’t need to use full-fat sour cream, low fat will work just fine.
Now add the grape tomatoes (or cherry tomatoes), and mozzarella pearls.
Season with salt and pepper, and garnish with fresh basil. A fast, fresh, delicious meal made in 30 minutes or less. Enjoy!
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Easy Pesto Pasta
- 16 oz penne pasta
- 1/2 cup sour cream
- 1/2 cup basil pesto
- 8 oz mozzarella pearls
- 1 cup grape tomatoes, or cherry tomatoes, cut in half
- Boil water in a medium saucepan. Add pasta. Cook according to package directions or until al dente. Drain the water.
- Add the sour cream, pesto, mozzarella pearls, and grape tomatoes to the noodles. Stir to combine. Season with salt and pepper to taste. Garnish with fresh basil.