While I love pasta, I’ve always hated waiting for the water to boil. And having to wash the pasta pot and the sauce pot…I’m just way too lazy for that. So, I was totally jazzed to see the one pot, one pan trend gaining traction. I tried my hand at it this weekend and we have a real winner. This One Pot Pesto Pasta is packed with flavor and ready in under 30 minutes.
This One Pot Pesto Pasta dish was surprisingly rich for having no cream or cheese. I think it was because the pesto was made with blended pine nuts which really brought the sauce together nicely.
I was also feeling particularly stingy and instead of using my olive oil for the pesto, I used the oil that was in the sun-dried tomato jar. I felt kind of like a genius for doing that. And then cooking the pasta in the pesto and broth just infused the flavors into every bite!
I could eat this every day. And now that I’ve discovered one pot, I don’t think I’ll ever be going back to two. And if you’re looking for a little more one pot recipe inspiration – my Mango Chicken Curry was a pretty big hit, too!
This One Pot Pesto Pasta is packed with flavor and ready in under 30 minutes.
- 3 tablespoons pine nuts
- 10 ounces dried penne pasta (about 3 cups)
- 1 cup julienned sun-dried tomatoes packed in herbed oil (drain the oil and set aside)
- 1 large shallot or small onion (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 2 1/2 cups vegetable broth
- 6 ounces baby spinach
- 2 cloves garlic
- Juice of 1 lemon
- 1 cup fresh basil leaves (packed)
- 2 tablespoons pine nuts
- 4 tablespoons oil from sun-dried tomato jar (or olive oil)
Prepare the pesto by putting all ingredients into a small food processor and running on high until blended into a smooth sauce. Set aside for future use.
Place a large dutch oven, pot, or deep skillet on medium-high heat. Toast the pine nuts in the dry pot, stirring frequently, until slightly browned and fragrant. Remove the pine nuts from the pan and set aside.
Add the sun-dried tomatoes, shallot, and garlic to the pot, and cook until softened (about 5 minutes).
Add the pesto and the broth, scraping up any brown bits on the bottom of the pot. Bring to a boil, and then reduce to a simmer. Stir in the dry penne pasta, cover and cook about 10 minutes.*
Remove the cover and stir in the baby spinach until wilted. Turn off the heat, top with pine nuts and serve!
* 10 minutes was a perfect al-dente for my penne. Depending on the pot, stove, pasta, etc. this may vary for you. I would say to check and stir halfway through the cooking time and again at the 10 minute mark. You may need another few minutes to get your preferred texture.