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Pasta tossed with basil pesto sauce
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Pasta with pesto (180 g) has 378 calories. That works out to 210 calories per 100 g. It contains 51.3 g of carbs, 11 g of protein, 14.8 g of fat and 4 g of fiber. Its 0.2 mg of Copper covers 26% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Pasta with pesto brings pasta together with pesto, a sauce associated with Liguria in north-western Italy. The classic basil version is made with basil, olive oil, pine nuts, garlic and hard cheese, then tossed through the pasta. Its vivid herbal aroma and savoury, slightly nutty flavour cling to the noodles, while the texture is rich and silky, sometimes with a little crunch from the nuts.
In Italy it is commonly served warm as a straightforward lunch or dinner, and it is equally at home as an easy weeknight meal elsewhere. It is mainly a source of carbohydrates, with some protein and fat from the pesto. Add tomatoes or other vegetables for freshness, or use a little less pesto for a lighter serving.
Selected: 100 g
210
KCAL / 100G
Carbs
28.5g
· 10% DV
Protein
6.1g
· 12% DV
Fat
8.2g
· 11% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 11% · Fat 35%
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Vitamins
B1
0.13mg · 11% DV
B3
1.2mg · 8% DV
Vitamin K
8µg · 7% DV
B12
0.15µg · 6% DV
Minerals
Selenium
7µg · 13% DV
Phosphorus
68mg · 10% DV
Sodium
180mg · 8% DV
Potassium ⭐
78mg · 2% DV
Copper
0mg · 0% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Pasta with pesto is made by tossing cooked pasta with pesto sauce. Save a little pasta water before draining, then stir the pesto through the hot pasta off the heat, adding the water a splash at a time to loosen the sauce.
Pasta with pesto contains cooked pasta and pesto sauce. Classic basil pesto is made with basil, olive oil, pine nuts, garlic, and hard cheese, though recipes vary and may use other nuts, herbs, or cheeses.
Pasta with pesto works well with shapes that catch sauce, such as fusilli, trofie, and penne. Long pasta such as linguine is also common; toss it thoroughly so the pesto coats the strands rather than pooling at the bottom.
Yes, you can add cream to pasta with pesto, although cream is not part of classic pesto alla genovese. Stir in a small amount for a milder, creamier sauce, and avoid boiling the pesto for a long time.
Yes, pasta with pesto can be served cold as a pasta salad. Rinse or cool the cooked pasta before mixing in the pesto, then add vegetables such as cherry tomatoes or spinach for extra texture.
Pasta with pesto pairs well with a green salad, roasted vegetables, or grilled chicken. These sides complement the basil and cheese without overpowering the sauce; crusty bread is another easy option for a fuller meal.
Pasta with pesto keeps for about three to four days in the refrigerator when stored promptly in a sealed container. Reheat only the portion you plan to eat, adding a splash of water if the pesto has thickened.
Yes, you can freeze pasta with pesto, but the pasta may soften and the sauce may separate after thawing. Freeze it in airtight, meal-sized portions, thaw it in the refrigerator, and stir well while reheating.
Pasta with pesto can be part of a balanced meal, and its ingredients include basil and olive oil. Add vegetables or a protein such as beans or chicken to make the meal more substantial and varied.
Pasta with pesto does not cause weight gain on its own. The portion size and amount of pesto affect how filling and energy-dense the meal is; pairing it with vegetables can help make a satisfying plate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.