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This homemade pesto pasta with grilled chicken, cherry tomatoes and arugula is everything that a springtime and summer dishes should be about! Loaded with fresh flavours and nutrients, it takes no longer than 40 minutes to prepare!
For more simple pasta recipes, check out my Pasta with Smoked Salmon.
As soon as there is even a glimpse of sunshine, I want my dinner to go along with summer loveliness.
And for me it’s all about bold taste, vibrant colours and loads of vitamin packed vegetables like this Pesto Pasta.
I learned from Italian friends just how perfect pesto can be when you need to whip up a quick, fresh and satisfying meal. It has heaps of flavour, meaning you can make a flavourful pasta dish with minimal time and effort.
It didn’t take long for me to start making my own pesto as well. Store bought can be…fine…but homemade is incredible! Easy and quick, and stunningly good.
Top it with a grilled chicken breast and a bit of fresh veg to complete the meal. Perfect for summer, am I right?
Its fresh taste delivered by impossibly green homemade basil pesto, bursting with juicy red and yellow cherry tomatoes and peppery rocket.
Served with grilled basil chicken it’s a perfect protein+veg+carb combination that is light and filling!
Making homemade pesto
Traditional pesto is blend of fresh basil, This is an affiliate link.Parmesan cheese, pine nuts and This is an affiliate link.olive oil.
I have used almonds in place of pine nuts and Grana Padano instead of Parmesan in this pesto recipe.
If you have a This is an affiliate link.food processor or a This is an affiliate link.blender, you are all set for making the freshest and the best tasting pesto at home. To achieve the the right balance of flavour, you will have to rely on your own taste and cooking instincts.
This recipe provides you with the basic ingredient ratio, however, it is very important to always taste the final product and adjust the seasoning like salt, garlic and lemon juice for the best results, that are pleasing to your palate.
If you enjoy this pesto pasta, you may want to try it with a bit of variety. The basic pesto formula can be used with other ingredients, as I did with Kale Pesto and Zesty Spinach Pesto.
Vegetables to add
Pesto has a predominantly basil taste, and the combination of basil and tomatoes is absolutely classic. Cherry tomatoes of various colours add so much flavour and sweetness, not to mention the vibrancy to this pesto pasta.
I also love adding arugula to my pasta dishes, or as it is known in the UK, rocket. Apart from its nutritious benefits, it brings a pleasant peppery taste to balance out creamy dishes.
If you are not a fan of arugula, spinach is a perfect alternative.
What pasta shape is best for pesto?
While Italians will argue about very specific pasta being paired with various sauces, I believe even they will agree that pesto goes with almost any shape of pasta. The ones that have a hole in the middle are especially recommended for the sauce to climb inside!
I like using short pasta like This is an affiliate link.rigatoni when I make a dish that has many elements since it’s easier to toss everything together without breaking up delicate pastas like spaghetti or linguine.
Recipe Tips and Notes
- Always remember to taste your pesto before adding it to the pasta. This is the best time to add salt, garlic or lemon to get the flavour just right.
- Reserve a cup of pasta water for use later. Pasta water is the best way to loosen up the pasta after sauce has been added. A splash will keep it from becoming too stodgy, while the water will add starch and saltiness.
- Fresh Parmesan cheese is miles better than freeze dried. Not only does it have far more flavour – meaning you won’t need as much – it also integrates properly so you won’t be left with a gritty pesto. It costs more, but I always feel like the extra spend is worthwhile.
Serving suggestions
Italians know a thing or two about pasta, and they will always mix the pasta with the sauce before taking to the table. This ensures that the pasta is evenly coated with the sauce and gives time for gives time for the pasta to absorb the maximum flavour.
This dish is a complete meal all on its own, with protein, carbs and veg already included. If I do add anything when serving, it’s a hot loaf of homemade garlic bread.
Other than that, you can add a sprinkling of parmesan cheese or grana padano along with a handful of cherry tomatoes. Perfect!
Storage and leftovers
Cooked pasta will inevitably soften as it is stored, so you’ll need to say good-bye to any chance of retaining an al dente texture if you have leftovers. Doesn’t mean it won’t still taste great though!
You can keep it in an airtight container for up to three days in the fridge and it’s best to warm it up in the microwave.
More pasta recipes
- Creamy Pasta with Pancetta and Peas
- Pasta Cream Sauce
- Shrimp Penne alla Vodka
- Mediterranean Pasta with Zucchini
- Goats Cheese Pasta with Spinach and Pine Nuts
Pesto Pasta with Grilled Chicken, Cherry Tomatoes and Arugula
Ingredients
For the pesto
- 50g / 2½ cups fresh basil
- 50g / 1/3cup blanched almonds
- 50g / 1/3 cup Grana Padano or Parmesan cheese, plus extra for serving
- 4 tbsp This is an affiliate link.extra virgin olive oil
- 1 lemon, juice only
- 1 clove garlic
For the Pesto Pasta
- 2 skinless, boneless chicken breasts
- salt
- pepper
- 1 tsp dried basil
- 450g / 1 lb short pasta
- 1 tbsp This is an affiliate link.olive oil
- 2-3 cloves garlic
- 10 cherry tomatoes, plus a handful more for serving(optional)
- 20g / 1cup rocket/arugula
Instructions
- In a food processor or blender combine the fresh basil, almonds, Grana Padano or Parmesan cheese, pressed garlic clove and the juice of one lemon. Process until smooth. With the motor of the food processor still running pour in the olive oil through a chute and process for 10-20 seconds longer. Turn the food processor off and taste the pesto, add a pinch of salt if necessary.
- Cook the pasta in a large pot of salted water according to package directions.
- While the pasta is cooking, preheat the grill and grill the chicken breasts seasoned with salt, pepper and dried basil for 5-7 minutes per side, depending on the thickness of the breast. Remove to a separate plate and keep warm.
- A couple minute before the pasta is fully cooked, heat 1 tbsp of olive oil in a large pan, then saute sliced garlic cloves over low heat for 10-20 seconds. Do not allow the garlic to brown, then add cherry tomatoes and arugula and cook while stirring for 1-2 minutes.
- Drain the pasta while reserving 1 cup of cooking water. Add the pasta and pesto directly to the pan with garlic, cherry tomatoes and arugula, toss everything gently to combine, add a splash of reserved water to loosen the sauce. The dish should be saucy and not pasty. Keep adding the pasta water until you reach the desired consistency. Taste and add more salt if needed. Slice the grilled chicken and top the pasta with it. Serve with additional grated Grano Padano or Parmesan and a handful of fresh cherry tomatoes for extra texture and freshness.
Video
Notes
- Taste test your pesto before using it in the pasta, and adjust the amount of salt, garlic and lemon if you feel it’s needed.
- Reserving the cup of pasta water may seem optional, but it is important for adjusting the consistency of the sauce. Add a splash to the pasta if it needs to be a little creamier.
- Fresh Parmesan cheese is the best option for this recipe. It will bring more flavour to the pesto and pasta, while integrating far better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much pesto is that? A cup…or??
Yes, it makes about 3/4 cup to 1 cup.
I am on it, Jessica. Thanks for letting me know!
Love your tips, recipes, photography and writing.
Thanks for stopping by and your comment! 🙂