Spaghetti in Pesto Sauce - The Walnut way

I have had a basil plant in my garden for more than 2 years now; the only reason to plant it was to prepare a lot of Italian food. But, since then, I have only ended up using basil as a garnishing or a side ingredient rather than as a core ingredient. So, this New year’s, I buckled up and decided to change the course of history, as I say it. So, here I am, with a pesto pasta recipe which is super easy to prepare, requires no special skills at all and turns out super delicious.

The secret to making a good pesto sauce is to use the “freshest of the fresh herbs” and blending them lightly. Over blending the basil gives the sauce a slight brownish color, which is definitely not what you want. Instead of the usual pine nuts, I also use walnuts here; because pine nuts isn’t that widely available in India. 

Next comes the secret to making the perfect accompaniment for your pesto sauce. Make sure to add salt and olive oil to the pasta while boiling it. Adding salt while boiling ensures that the pasta is seasoned inside-out and olive oil prevents the pasta from sticking to each other. The pasta should be cooked till the point that it is “just cooked”. Overcooking the pasta will make it mushy and unappetizing. Top the pasta with finely grated cheese for that extra creaminess. I like parmesan with my pasta, but you can substitute it with mozzarella as well. But, all of these apart, I think the best part of this recipe which gives it an extra edge and makes it stand out, is the addition of cherry tomatoes. Cherry tomatoes add the juicy fresh texture to the dish and makes it a wholesome complete dish.

This is such a comfort meal which is simple enough to be made on a weekday, but is also complex enough to be savored. The best part is that the pesto sauce can be prepared well in advance and refrigerated. Also, not to forget the added benefit of using the sauce as a sandwich spread for breakfast. So, what are you waiting for? Skip the store-bought pesto sauce and make your own 🙂 .

Spaghetti in Pesto Sauce

This is a simple yet delicious pasta recipe which is quick to prepare and requires minimal efforts.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Pesto, Spaghetti
Servings: 4 people
Calories: 470kcal
Author: Anindita Das


For the pesto sauce:

  • 1 cup basil leaves
  • 1/4 cup parsley
  • 1/2 cup cheese
  • 1/4 cup walnuts
  • 6 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp black pepper
  • Salt as required

For the pasta:

  • 200 gms spaghetti
  • 1 tbsp olive oil
  • 6 cloves garlic
  • 1 quantity medium onion
  • 1/2 cup chopped bell peppers (red and yellow)
  • 1 tbsp black pepper
  • 10 quantity cherry tomatoes
  • 1 cup grated cheese
  • 1 tbsp chilli flakes
  • Salt as required


  • For the pesto sauce, blend together all the ingredients except the olive oil. Slowly add the olive oil into the mixture and then blend again to get a sauce of smooth consistency.
  • Add some water in a large pan and let it boil. Add salt and a bit of olive oil onto it. Olive oil ensures that the pasta doesn't stick to each other.
  • Slowly add the spaghetti into the water and let it boil until cooked right. Once cooked, remove it from the water and set aside.
  • In another pan, add some olive oil and saute the garlic and onions. 
  • Add the bell peppers and let it cook for some time. Season with salt and pepper.
  • Once the bell peppers are half done, add the pesto sauce and fry it for 2 minutes. 
  • Next, add the cherry tomatoes and the spaghetti and mix it properly with the sauce. Top the pasta with the cheese and season it more using chilli flakes.
  • Serve it with some garlic bread.


In order to make a non-vegetarian version of the same (just like I did), you can add shredded chicken or fry some prawns and add it to the pasta.

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