Do Share Recipe

Christmas Pesto Pasta Recipe | Festive & Flavorful Dinner

I just pulled this festive pasta out of the oven and couldn’t wait to tell you all about it. After a busy day of holiday prep, I wanted something simple but seasonal—vibrant green pesto, a pop of red from cherry tomatoes, and perfectly al dente pasta that held its bite.

This Christmas Pesto Pasta felt like a little holiday miracle on a plate. Now I’m sharing it with you so you can serve it at your next gathering—or just treat yourself tonight. You can also enjoy this refreshing summer peach fruit salad recipe for a light, fruity side.

Ingredients

Here’s what I used and why each ingredient makes this recipe shine.

12 oz (340 g) pasta such as farfalle or penne: Choose a shape that holds the sauce well and doesn’t slip off.
1 cup (about 240 ml) fresh basil pesto (store-bought or homemade): Fresh pesto gives bright color and flavor; if it feels too heavy, thin it out with a splash of pasta water.
1 cup cherry tomatoes (halved): They pop with flavor and add a festive red hue.
1/2 cup (60 g) frozen peas, thawed: Adds green contrast and sweetness; fresh peas work even better if available.
1/4 cup (30 g) grated Parmesan cheese (plus extra for serving): Freshly grated melts smoothly and delivers a cleaner flavor.
2 tbsp (30 ml) olive oil: Helps create a silky sauce and adds richness.
2 cloves garlic, minced: Fresh garlic gives a warm depth—avoid garlic granules for best results.
Salt and pepper, to taste: Always salt your pasta water generously—it makes all the difference.
Optional: 1/4 cup toasted pine nuts or walnuts for crunch and nutty flavor.

Note: Serves 4.

Variations

If you’d like to tailor this recipe to your taste or dietary preferences, here are some easy swaps and enhancements:

Dairy-free: Replace Parmesan with vegan cheese or nutritional yeast.
Protein boost: Stir in diced cooked chicken, shrimp, or white beans for a more filling dish. You can also try this hearty rotisserie chicken crescent roll recipe for another delicious, protein-rich option.
Herb-enhanced: Add fresh parsley or mint for extra brightness.
Festive twist: Mix in roasted red peppers for more color and a sweet, smoky flavor.
Lightened version: Use whole-wheat pasta and reduce pesto to 3/4 cup, loosening it with a splash of pasta water or broth.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – To boil the pasta properly and salt the water.
Colander or sieve – For draining the pasta while reserving some cooking water.
Large skillet or sauté pan – To warm the pesto and toss everything together.
Wooden spoon or tongs – For stirring and serving the pasta easily.

How to Make Christmas Pesto Pasta Recipe?

Step 1: Cook the pasta

Bring a large pot of salted water to a boil—about a tablespoon of salt per 4 liters of water. Add the pasta and cook until al dente. Drain, reserving about half a cup of the pasta water for later.

Step 2: Warm the sauce base

In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant—about 30 seconds. Stir in the pesto and half the Parmesan. If it feels thick, add a few tablespoons of reserved pasta water to loosen it.

Step 3: Combine pasta and extras

Add the drained pasta to the pan with the pesto sauce. Toss in the cherry tomatoes and peas, stirring well so everything is coated. Add more pasta water as needed for a silky consistency. Sprinkle in the remaining Parmesan and nuts if using. Season with salt and pepper.

Step 4: Serve immediately

Transfer to bowls or a large serving platter while still hot. Garnish with fresh basil leaves and a dusting of Parmesan for that beautiful festive look.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned while making this recipe that make a big difference:

I always salt the pasta water generously—it brings out the best flavor.
I undercook the pasta slightly so it finishes cooking in the sauce and stays firm.
Toasting the nuts for 1–2 minutes enhances their flavor beautifully.
If the sauce thickens too much, I add a bit of pasta water for the perfect silky texture.
I serve it right away—pesto tastes freshest and brightest when eaten immediately.

How to Serve Christmas Pesto Pasta Recipe?

This dish is festive, colorful, and perfect for the holidays. Serve it in a wide bowl so the red tomatoes and green pesto stand out. Garnish with basil leaves, grated Parmesan, and a sprinkle of crushed nuts for a rustic touch. Pair it with a crisp green salad, garlic bread, or even roasted vegetables for a complete meal.

Nutritional Information

Here’s a rough nutritional breakdown per serving:

Calories: ~480 kcal
Protein: ~16 g
Carbohydrates: ~58 g
Fat: ~18 g

Make Ahead and Storage

Storing

Let the pasta cool completely before transferring it to an airtight container. Refrigerate for up to 2 days. The sauce may thicken slightly but stays flavorful.

Reheating

Reheat gently on the stove over low-medium heat. Add a splash of water or olive oil to restore creaminess and stir until heated through.

Freezing

Pesto pasta isn’t ideal for freezing because the sauce can lose its vibrant texture, but if needed, freeze for up to 1 month in an airtight container. Thaw overnight in the fridge and reheat gently with a fresh handful of peas or tomatoes added back in.

Why You’ll Love This Recipe

There are plenty of reasons this Christmas Pesto Pasta will become a holiday favorite:

Quick and easy: Comes together in under 30 minutes, perfect for busy holiday evenings.
Festive and colorful: Green pesto and red tomatoes make it look straight out of a Christmas cookbook.
Customizable: Easily adapted for vegetarians, dairy-free eaters, or protein lovers.
Fresh flavor: Basil, garlic, and Parmesan create a vibrant, aromatic combination.
Crowd-pleaser: Simple enough for weeknights but elegant enough for Christmas dinner.

This Christmas Pesto Pasta is one of those dishes that feels special yet effortless. I love how the colors capture the season, and the flavors are fresh, cozy, and comforting. Give it a try—you’ll want to make it again long after the holidays are over.

Ben Carraoli