Grammy's Kitchen · Pesto Pasta · The 4-Ingredient Pasta I've Been Making for
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 2 cooks on www.simplyrecipes.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Salt and freshly ground black pepper, to taste | |
| 454 g | 1 pound curly pasta such as toscani, fusilli, or gemelli |
| 170 g | 5 slices thick-cut bacon or 6 ounces pancetta or guanciale, diced |
| 454 g | 1 pound medium shrimp, thawed if frozen, peeled, and deveined |
| 150 g | 1 1/2 cups store-bought or homemade basil pesto |
| Grated Parmesan cheese, for serving, optional | |
| 1 lemon, optional |
Method: 3 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made a few tweaks: I saved about 2/3 cups of the pasta water to make the sauce silky-I’m surprised the recipe didn’t include that. I also added garlic to the pan after the shrimp was done & then the pesto to warm it up. I cut the recipe in half for 2 &am” — a cook, 4★
“It was delicious added broccoli” — a cook, 4★