Green Pesto Spaghetti Pasta

I was craving pesto pasta — and waiting patiently (okay, impatiently) for my basil plant to grow from a seedling. But 8–10 weeks? I couldn’t wait that long. So I grabbed a bunch of basil, tossed in some spinach, added a few extras, and made a homemade pesto with a twist. Quick, creamy, herbaceous — it hit the spot. The kind of pasta that tastes like summer but takes barely any time.

In this heat, I didn’t want anything time-consuming. This is quick, easy, creamy, and herbaceous. You taste the basil, feel the warmth of a peppery spice — it’s like the Italian version of comfort food with a little kick.

The cottage cheese adds a mellow tang I didn’t expect to love — but now I wouldn’t make it without it. And extra basil leaves? Always.

You can find the full pesto recipe here — or scroll down if you’ve already got a jar on hand and just want to dive straight into this plate of comfort.

The main ingredient is, of course, spaghetti — the kind pesto clings to beautifully. A few dollops of cottage cheese add creamy contrast. I drizzle on some olive oil, then sprinkle a pinch of salt and cracked black pepper to wake up the flavours. For crunch, I add pumpkin and sunflower seeds, so every bite has a little extra texture. (And yes — chilli oil always finds its way into my bowl.)

Start by boiling water — either in a kettle or straight in a medium pan.
If you’re using a kettle, pour the boiled water into the pan and bring it back to a rolling boil.
Add ½ to 1 teaspoon of salt to the water — it helps flavour the pasta from the start.

Measure out your spaghetti. And I know it’s tempting, but please don’t break it in half — long strands are part of the experience, especially if you want that elegant twirl on the fork.

Cook the pasta according to the packet instructions — usually 8–12 minutes. Set a timer if it helps.
Stir now and then so it doesn’t stick to the bottom.

Near the end, pull out a strand and give it a bite — you’re aiming for that al dente texture: tender, with a little bite. If you're unsure, just try a piece (careful, it’ll be hot).

Once it’s ready, drain the pasta and return it to the same pan.
Add your pesto and gently stir it through — use as much or as little as you like.

Then plate it up with a few extra spoonful’s of pesto, a drizzle of olive oil, and generous dollops of cottage cheese.

When you mix it all together, you get that earthy, peppery hit from the pesto that really wakes up the taste buds. The soft creaminess from the cottage cheese balances it beautifully, and the drizzle of olive oil adds this rich, buttery finish that ties everything together.

Then the seeds — light, subtle crunch, every few bites. A few extra basil leaves not only brighten the plate, but bring in that fresh, herbal lift.

It’s dreamy. Like a cool but warm hug.

Most days, I love to add a little chilli olive oil or chilli sauce — just for that extra kick. You might like it too, so give it a try…

This serves one generous portion or two smaller ones. You can easily double the recipe if you’ve got guests or a get-together coming up — it’s such a lovely one to share.

Green Pesto Spaghetti Pasta

Prep Time: 5 mins
Cook Time: 8–12 mins
Serves: 1–2

Ingredients

Base Ingredients

• 60g pesto

• 50g spaghetti pasta (uncooked)

• 30g cottage cheese (more if you like extra creamy)

• Drizzle of extra virgin olive oil (roughly 2 tablespoons)

• Boiled water (for pasta, in a medium pot)

• ½ tsp salt (for boiling the pasta)

Optional Add-ins:

• 1 tsp sunflower seeds

• 1–2 tsp pumpkin seeds

• Pinch of cracked sea salt (to taste)

• Pinch of black pepper (to taste)

Instructions

• Boil a kettle or fill a medium pan with water and bring to a boil.

• Add salt to the water.

• Measure out your pasta — 50g is enough for one.

• Add it to the boiling water and cook for 8–12 mins, until firm and tender (al dente).

• Stir occasionally so it doesn’t stick.

• Once done, drain and set aside in a strainer.

• While it cooks, have your pesto and cottage cheese ready.

• If the cottage cheese is too chunky, feel free to blitz it quickly in a blender or chopper.

• Return the pasta to the same pan. Stir in the pesto gently until coated.

• Serve with cottage cheese, a drizzle of olive oil, and finish with salt, pepper, and seeds (if using).

Serving Suggestions

Most days, I love to add a little chilli olive oil or chilli sauce — just for that extra kick. You might like it too, so give it a try…

This serves one generous portion or two smaller ones. You can easily double the recipe if you’ve got guests or a get-together coming up — it’s such a lovely one to share.

Storage & Practical Notes

Honestly, it’s best served fresh — and it’s so quick and easy, it really is just a matter of minutes.

A Note on Cottage Cheese & Seeds

Why cottage cheese? It adds creaminess, gives you a bit of protein, and brings that cheese factor without using parmesan. But if you want to add parmesan too — why not? Just maybe skip the cracked salt at the end.

Why seeds? I love the texture. I can’t stress it enough — it’s that subtle crunch; it brings something different to the dish. Give it a try before you knock it.

A Note on Spaghetti

Don’t break it in half — just pop it straight into the boiling water. It’ll soften in seconds. Especially if you want to keep that fork twirl factor.

This is the kind of meal I make when I want something quick and carby, but still feel like I’ve done something good for myself. A little protein, some healthy fats… and barely any effort. It’s easy, satisfying, and quietly comforting.

My food. My canvas. My chronicles.