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Christmas Pesto Pasta Recipe
Ben Carraoli

Christmas Pesto Pasta Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.