Compared by formula
Pesto Pasta
Compared by formula.
Fresh basil, oil and cheese blended raw — how bright it stays depends on how it's finished.
What kind do you like?
Pick one and the answer appears — everything else is optionalStart here
The one most cooks reach for
Nothing picked yet, so this is simply the most-rated version of the 66 we compared. Pick a style above and the answer changes.
Chicken Pesto Pasta
from natashaskitchen.com
Where your pick sits among all 66
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 338 reviews across all 66 recipes. The counts are how many cooks report it — including where they disagree.
Increasing the amount of sauce relative to the amount of pasta (using less pasta than called for, or adding extra sauce ingredients without adding more pasta) increases sauce body and sauce cling; using more pasta/noodles than the sauce can coat dilutes and thins it.
The total amount of fat in the sauce (butter, cream, oil, cheese, or a fat-rich substitute like coconut milk or ground almonds) is the primary driver of perceived richness: reducing or substituting away fat (e.g. nonfat yogurt) lowers richness, while keeping or adding fat -- even from an alternative source -- preserves it.
Increasing the acid component of a sauce -- lemon or lime juice in Italian-style pasta sauces, or tamarind/vinegar in pad thai -- increases perceived brightness; using less produces a duller, flatter dish.
Adding reserved starchy pasta cooking water to the sauce (whether tomato, cream, cheese, or pan sauce) increases sauce body and helps the sauce cling to and coat the noodles rather than pooling separately.
Adding a cornstarch (or cornstarch-and-water) slurry near the end of cooking reliably thickens a thin sauce, increasing sauce body.
Salting only the pasta/noodle cooking water (rather than adding extra salt to the sauce as well) is often sufficient seasoning; stacking a heavily salted cooking water on top of other salty ingredients (bacon, cheese, soy sauce) tends to make the finished dish too salty.