Pesto and Pine Nut Stir-Fried Pasta
Linguine coated in vibrant basil pesto, studded with toasted pine nuts and burst cherry tomatoes, finished with crispy garlic chips and fresh basil. A Mediterranean stir-fry that comes together in minutes—perfect for a quick weeknight dinner that feels elegant.
Steps
Before you start
- Have all ingredients prepped and measured before you start cooking (mise en place)
- Bring a large pot of salted water to a boil for the pasta
- Use a wok or large, wide skillet (12–14 inches) for stir-frying
Toast the pine nuts
- Place the pine nuts in a small, dry skillet over medium heat.
- Toast, shaking the pan frequently, for 3–4 minutes until they turn golden and become fragrant.
- Watch carefully to prevent burning.
- Transfer to a small bowl and set aside.
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Ready when: Pine nuts are golden and fragrant, no longer raw-looking
Tip: Pine nuts burn quickly, so keep the heat moderate and don't walk away. If they turn dark brown, they'll taste bitter.
Cook the linguine
- Bring a large pot of salted water to a rolling boil.
- Add the linguine and cook according to package directions until al dente (typically 9–11 minutes).
- Reserve 1 cup of pasta cooking water, then drain the linguine in a colander.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Reserve the pasta water—its starch will help the pesto coat the noodles and create a silky sauce.
Heat the wok and cook garlic
- While the pasta finishes cooking, add 2 tablespoons of olive oil to a large wok or 12–14 inch skillet over medium heat.
- Once shimmering, add the thinly sliced garlic and red pepper flakes (if using).
- Stir constantly for 1–2 minutes until the garlic turns light golden and fragrant but not browned.
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Ready when: Garlic is light golden and aromatic, just before browning
Tip: Watch the garlic closely—it goes from perfectly golden to burnt in seconds. Low to medium heat prevents bitterness.
Add cherry tomatoes
- Increase the heat to medium-high.
- Add the halved cherry tomatoes to the wok and stir-fry for 2–3 minutes, shaking the pan occasionally, until the tomato skins just begin to blister and the tomatoes are warmed through but still hold their shape.
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Ready when: Tomatoes show light blistering on the skins and are hot throughout
Tip: Don't overcook the tomatoes—they should blister slightly but still be mostly whole and burst gently when you bite them.
Combine pasta and pesto
- Add the drained linguine to the wok, followed by the basil pesto and 1 tablespoon of olive oil.
- Using two wooden spoons or tongs, toss vigorously for 1–2 minutes, adding pasta water 2–3 tablespoons at a time until the pesto coats all the noodles evenly and creates a glossy, slightly creamy sauce.
- The pasta should be moist but not drowning in sauce.
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Ready when: All noodles are evenly coated with green pesto, sauce is glossy and clings to the pasta
Tip: Add the pasta water gradually—you may not need all of it. The starch thickens the sauce, so less water is better than too much.
Finish and serve
- Remove the wok from heat.
- Stir in the toasted pine nuts, lemon zest (if using), and half of the fresh basil leaves.
- Taste and adjust seasoning with kosher salt and black pepper.
- Divide the pasta among four bowls or plates.
- Top with grated Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and the remaining fresh basil leaves.
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Ready when: Pasta is well combined and seasoned to taste
Tip: Finish with fresh basil off the heat so it stays bright green and retains its aromatic quality.
Good to know
Tips
- Toast the pine nuts in a dry pan before adding any oil—this concentrates their nutty flavor and gives them a deeper golden color.
- Pasta water is your secret weapon: its starch helps emulsify the pesto and creates a silky, cohesive sauce that clings to the noodles without being heavy.
- Don't rush the garlic step—low, gentle heat prevents bitterness and allows the flavor to bloom without burning.
- Fresh basil added at the end stays vibrant and aromatic; cooked basil turns dark and develops an unpleasant flavor.
Storage & reheating
Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a wok or skillet over medium-low heat with a splash of water or pasta water, stirring to prevent sticking. The pesto may separate slightly upon reheating but will recombine when stirred. Not recommended for freezing, as the texture and brightness of the pesto diminish significantly.
Substitutions
- basil pesto, store-bought or homemade → Sun-dried tomato pesto or rocket (arugula) pesto. Use the same quantity (1 cup). Sun-dried tomato pesto will give a richer, deeper flavor; rocket pesto offers a peppery bite.
- pine nuts, raw → Toasted almonds or walnuts, roughly chopped. Use the same quantity (¾ cup). Both provide a similar crunch and richness, though with different flavor profiles.
- linguine pasta, dried → Fettuccine, pappardelle, or spaghetti. Use the same weight (1 lb). Wider ribbons work especially well with creamy pesto sauces.
- cherry tomatoes, fresh → Diced regular tomatoes (about 2 cups / 400 g) or halved grape tomatoes. Grape tomatoes are sweeter; regular tomatoes provide more acidity. Either works well in this stir-fry.
