Make pesto pasta for one in just 10 minutes with a pre-made pesto sauce, like this arugula basil pesto or pistachio pesto. It’s a quick dinner to throw together on days you didn’t plan and want something easy and delicious.
[This pesto pasta for one recipe was originally posted in April 2016. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
If you ever had days where he didn’t plan dinnerbut you’re not in the mood for food or grains – this pesto pasta for one is for you! You can have an easy dinner in just 10-15 minutesif you have pesto in your pantry.
This pasta is packed with delicious food ingredients such as pasta, edamame, frozen vegetables, pesto, grated parmesan and red pepper flakes (if desired). This ingredient list doesn’t look like a cooked dinner – but it is!
I make, I do Arugula pesto when you have a lot of arugula or basil around and freeze for later. Or grab your favorite jar store-bought ready-made pesto sauce. Either works, and it will be delicious.
I love this recipe and others like it because I don’t meal plan as often as I’d like, and I know that’s true for more of us than we often admit (it’s so common for solo cooks!). Let’s work with what we have and make something delicious!
Components
Scroll down to Pesto Pasta for a recipe card for amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
- Pesto: Make some with basil, arugula, spinach, etc. or buy your favorite item. Some of my favorites are Kirkland brand and Trader Joe’s.
- Edamame: An excellent plant source of protein, it can be added to pasta dishes and adds a nice texture to these pastas. You can also use chicken, sausage, salmon or whatever else you like.
- Pasta: Use your favorite shape. Pasta with a few ridges helps the sauce stick and become very creamy, but use whatever you have, your pesto pasta for one will be great.
- Parmesan
- Vegetables: If you want more vegetables in your pesto pasta for one, I suggest adding frozen vegetables to the almost ready pasta. Add it with 2-3 minutes remaining for best results.
- Royal
Instructions
Scroll down to the recipe card for more detailed instructions. Here’s a quick overview + photos to see how to make this recipe in general.
*Make your own pesto the use store-bought pesto for this 10-minute pasta recipe.
1. Cook the pasta according to package instructions. Add the edamame and frozen vegetables to the pasta when there are about 2-3 minutes left to cook.
2. Reserve 1-2 tbsp pasta water, then drain the water. This helps thicken your sauce and stick to the pasta.
I highly recommend doing this.
3. Transfer pasta and vegetables to serving bowl or mixing bowl. Add fresh or frozen pesto and mix. Top the pesto pasta with grated parmesan cheese and red chili flakes (optional) and enjoy.
Storage/Reheating Tips
Store in an airtight container for about a week, in the refrigerator. I like to sprinkle a little water on the pasta before reheating, as it can dry out in the fridge. It helps the sauce feel super smooth and creamy.
I would not recommend freezing this pasta pesto for one, as the pasta can break after freezing.
Substitutions/Tips
- Chicken, salmon, tofu, and shrimp are all good proteins to use in this one-serving pasta if you don’t have edamame.
- Be careful about heating store bought pesto as it can turn brown/black. The arugula basil pesto shouldn’t turn brown/black because it doesn’t have a ton of basil in it.
- Frozen vegetables are easy to cook in the pasta water and are cheap, but you can substitute any other vegetable or add no vegetables at all.
- Add 1-2 tablespoons of pasta water back to your pasta and sauce. The starch in the water helps your sauce stick to the pasta and keeps the sauce super creamy and delicious.
- If you’re saving any for leftovers, adding a little water to the pasta before reheating will help keep the sauce creamy.
- Other great extras: cherry tomatoes, fresh basil, toasted pine nuts or cashews, extra virgin olive oil would all be great in this pasta pesto for one.
FAQ
As a nutritionist, I recommend eating a variety of foods, so yes, it’s healthy. This pasta is full of great flavor and is a great way to add veggies to your dinner if you want to eat more.
This pasta for someone is vegetarian. It has edamame to add protein. It’s not vegan because there is cheese in the pesto and in the topping, but you can substitute nutritional yeast for the parmesan.
It’s great both hot and cold and room temperature. That’s why using edamame is great, it won’t go bad if it sits out. This pasta is a good lunch because you don’t need to heat it.
What to do with leftover materials
When you cook for one, you often have leftover produce, cans of any ingredients, etc. Here are some ideas on how to use up leftovers. It will help you save money by wasting less ingredients.
Did you make pesto pasta for one? Leave me a comment and rating to share how it went!
Pesto pasta for one
Make this pasta pesto for one in just 10 minutes with a pre-made pesto sauce, like this arugula basil pesto or pistachio pesto. It’s a quick dinner you can throw together on days you didn’t plan and want something just as easy and delicious.
Components
- 2 ounces pasta of your choice
- ¼ cup shell entame
- ¼ cup freezer pesto
- ½ cup frozen vegetables optional
- grated Parmesan to try
- red pepper flakes optional
Instructions
Cook 2 ounces of pasta according to box directions.
When pasta is about 5 minutes from cooking, add ¼ cup frozen edamame and ½ cup frozen vegetables (optional) to pasta cooking. Finish cooking until the vegetables are tender and the pasta is al dente.
Reserve 1-2 tablespoons of pasta water before draining
Drain, transfer pasta to serving bowl or mixing bowl, add 1 tablespoon pasta water and ¼ cup pesto. Toss until all pasta is coated with pesto. Add more pasta water if needed.
Sprinkle with parmesan cheese and red pepper flakes if desired. Serve hot or cold.
Notes
- Protein options: chicken, salmon, shrimp, sausage, edamame, etc.
- Pesto with too much basil will turn brown when exposed to air, so keep it sealed or make one without as much basil like this arugula basil pesto shouldn’t turn brown/black because it doesn’t have a ton of basil.
- Frozen vegetables are easy to cook in the pasta water and are cheap, but you can substitute any other vegetable or add no vegetables at all.
- Add 1-2 tablespoons of pasta water back to your pasta and sauce. The starch in the water helps your sauce stick to the pasta and keeps the sauce creamy.
- If you’re saving any for leftovers, adding a little water to the pasta before reheating will help restore the creamy consistency of the sauce.
- Other great extras: cherry tomatoes, fresh basil, toasted pine nuts or cashews, extra virgin olive oil.
