Delicious (Easiest Ever) Pesto Pasta

By now, most of you (us!) have the yomtov menus planned and the food made.  However, if you are looking for a nice – SUPER EASY – and delicious side dish, which will be enjoyed by all, this is it.  If you don’t have time or inclination to make it for first days, keep this pasta in mind for Shabbos, second days, or anytime of the year!  The pesto sauce is nut free, for those who have allergies, yet none of the authentic pesto flavor is missing.

I serve it on the second night, when we don’t have much time to prepare in advance and wait for food to warm up.  It’s also a nice addition – and welcome change from kugels – to any lunch meal.  It can be served warm, or at room temperature. 

Delicious (Easiest Ever) Pesto Pasta

Cook 1 box (16oz/1lb.) whole wheat thin spaghetti according to package directions.  Drain pasta.  (Feel free to make this with white pasta if you prefer.  By now, you know I prefer the whole wheat version of basically anything!) 

While the spaghetti is cooking, in a small bowl or pyrex measuring cup, combine:

2/3 c. oil (I use canola oil; olive oil is not recommended, as it will congeal onto the pasta in the fridge)

4 frozen garlic cubes (if you prefer a more garlicky flavor, you can up the garlic to 6 cubes)

1 package frozen basil cubes (yes – you read correctly; use the entire package of the frozen basil cubes, which is 20 basil cubes)

1 tsp. sea salt

1/4 tsp. ground black pepper

Combine all ingredients together and stir to combine.  The frozen cubes will melt in the oil, and with some stirring.  When the pasta is cooked and the pesto dressing is ready, return the pasta to the pot it was cooked in (saves making a bowl dirty).  Pour the basil-oil dressing over the pasta, and toss very well to combine.  Make sure to scrape the measuring cup with a spatula, to get out all the pesto dressing!

Serve warm or at room temperature.

NOTE: For dairy meals, this becomes an even more delicious dish.  Dress the pasta with the pesto dressing and return the (dairy!) pot to a low flame.  Sprinkle mozzarella cheese over the spaghetti, stirring to coat and allowing the cheese to melt.  Top with parmesan cheese and heat through.  Serve warm for a creamy, flavorful, cheesy-goodness of a dish!

Don’t forget that all previous recipes can be accessed at:

And all previous divrei Torah at:

Happy cooking, b’tay’avon, and most important, wishing you and all of klal Yisrael a wonderful yomtov.

בברכת חג סוכות שמח,


1 Comment
  • Leora
    Posted at 08:38h, 23 September

    I make the same pesto but add in 1-2 parsley cubes and juice of 1/2 a lemon. Try it-it’s great!