Trader Joes Pesto Pasta Recipe

This creamy, vibrant Trader Joes Pesto Pasta Recipe is made with simple store-bought pesto, cherry tomatoes, and perfectly cooked noodles, ready in just 15 minutes. The rich basil sauce lightly coats each piece of pasta, releasing a fresh, garlicky aroma as you toss it all together in the warm pan. I love making this after a busy workday when I need something fast.

Why This Classic Works

I used to think making pesto pasta meant I needed to blend fresh basil from scratch every single time. Then I discovered how a splash of starchy pasta water can transform a simple jar of store-bought sauce. The starchy water helps the pesto cling to the noodles instead of pooling at the bottom of the bowl.

It is a simple trick that completely changes the texture of the dish. I learned that taking the pan off the heat before adding the sauce keeps the basil tasting incredibly fresh.

Trader Joes Pesto Pasta Recipe Ingredients

• 16 oz dry pasta (fusilli or penne)
• 1 jar (8.1 oz) Trader Joe’s Pesto (Genovese or Vegan Kale)
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/2 cup reserved pasta water
• 1 tbsp olive oil
• Salt and black pepper to taste

How To Make Trader Joes Pesto Pasta Recipe

1. Boil the Pasta: Bring a large pot of salted water to a boil, then cook the pasta according to package directions until al dente.
2. Reserve the Water: Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
3. Prep the Tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat and blister the halved cherry tomatoes for 3 minutes.
4. Toss the Pasta: Add the drained pasta into the skillet with the tomatoes, then turn off the heat completely to prevent the basil from burning.
5. Add the Pesto: Stir in the entire jar of pesto and splash in the reserved pasta water a little at a time until a glossy sauce forms.
6. Garnish and Serve: Season with salt and black pepper, then top with grated Parmesan cheese before serving warm.

Recipe Tips

• Save the water: The starchy pasta water is crucial for creating an emulsified, creamy sauce that sticks to the noodles.
• Turn off the heat: Never cook pesto over active heat, as the basil will turn bitter and lose its bright green color.
• Choose the right shape: Use pasta shapes with ridges like fusilli or penne to hold the maximum amount of sauce.

What To Serve With Pesto Pasta

Serve this quick meal alongside a crisp green salad tossed in a light vinaigrette. A slice of warm garlic bread or focaccia is also fantastic for soaking up any leftover sauce on your plate.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water, as microwaving can cause the oil in the pesto to separate. Freezing is not recommended because the pasta texture will become mushy.

FAQs

• Can I use the vegan pesto for this? Yes, Trader Joe’s Vegan Kale, Cashew & Basil Pesto works beautifully and keeps the entire dish dairy-free if you omit the parmesan.
• Do I have to add tomatoes? No, the tomatoes are optional, but they add a nice burst of acidity that balances the rich, oily pesto.
• Can I add protein? Absolutely, sliced grilled chicken breast or sautéed shrimp mix into this pasta perfectly.

Nutrition

• Calories: 450 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 380 mg
• Total Carbohydrate: 52 g
• Protein: 12 g

Try More Recipes:

• Trader Joe’s Bruschetta Pasta Recipe
• Trader Joes Lobster Bisque Pasta Recipe
• Trader Joe’s Lemon Basil Pasta Salad Copycat Recipe

Trader Joes Pesto Pasta Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Rich, garlicky Trader Joes Pesto Pasta Recipe ready in just 15 minutes. Using simple cherry tomatoes and a jar of your favorite basil sauce, this is the ultimate quick weeknight dinner.

Ingredients

• 16 oz dry pasta (fusilli or penne)

• 1 jar (8.1 oz) Trader Joe’s Pesto (Genovese or Vegan Kale)

• 1 cup cherry tomatoes, halved

• 1/4 cup grated Parmesan cheese

• 1/2 cup reserved pasta water

• 1 tbsp olive oil

• Salt and black pepper to taste

Directions

• 1. Boil the Pasta: Bring a large pot of salted water to a boil, then cook the pasta according to package directions until al dente.
• 2. Reserve the Water: Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
• 3. Prep the Tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat and blister the halved cherry tomatoes for 3 minutes.
• 4. Toss the Pasta: Add the drained pasta into the skillet with the tomatoes, then turn off the heat completely to prevent the basil from burning.
• 5. Add the Pesto: Stir in the entire jar of pesto and splash in the reserved pasta water a little at a time until a glossy sauce forms.
• 6. Garnish and Serve: Season with salt and black pepper, then top with grated Parmesan cheese before serving warm.