Recipe: Pesto Pasta Bake | Jess & Josh Cook

Recipe: Pesto Pasta Bake | Jess & Josh Cook

Don’t ask me why we waited so long to make our own pesto. We’ve had pine nuts in the cupboard for god knows how long, we have a basil plant, we just never thought to do it until last weekend. Trust me when I tell you (like so many people told me) it makes a huge difference to the taste! Just do it. It’s super easy.


Pasta bake with home made pesto | Serves 2 (large portions) | 30 minutes 

  • 1 cup fresh basil
  • 1 cup spinach
  • 2tsp chopped garlic
  • handful of pine nuts
  • squirt of lemon juice
  • 2tbsp olive oil
  • salt & pepper
  • 50g parmesan
  • 200g pasta
  • 1/2 tin sweetcorn
  • 1 red onion
  • 1 pepper
  • handful cherry tomatoes
  • 200ml vegetable stock
  • mozzarella


  1. Preheat oven to 180 degrees and boil the kettle.
  2. Cook pasta in salted boiling water for around 10 minutes and meanwhile make your pesto.
  3. Put the basil, spinach, pine nuts, lemon juice, olive oil and 1tsp of garlic on a food processor and blitz.
  4. Season the pesto with salt and pepper, mix with 40g of parmesan and set aside.
  5. Chop the onion and pepper and fry in some olive oil, slice the tomatoes in half and add to the pan. Cook for 5 minutes until softened and add the remaining garlic.
  6. Add the stock and reduce for 1-2 minutes.
  7. Add sweetcorn and drained pasta to the vegetables and mix well.
  8. Transfer to a baking tray and top with mozzarella and the remaining parmesan.
  9. Bake for 15 minutes and serve!