Rethink your usual shalosh seudos menu. This garlic-basil pesto pasta is flavorful, versatile, and works as a pareve main or a light dairy dish when topped with crumbled feta. It elevates the third Shabbos meal without being heavy.
People often ask for fresh shalosh seudos ideas, especially in the summer when afternoons are long and appetites are real. This pesto pasta has become my go-to because it is satisfying without feeling heavy, quick to prepare, and easy to adapt to pareve or dairy preferences. I usually keep it pareve in case the meal is milchig-free, but adding crumbled feta at the end turns it into a delicious dairy option. Either way, the garlic-basil pesto brings bright, aromatic flavor and pairs beautifully with small pasta shapes like shells.
For best results, toss the pesto with the pasta while the pasta is still warm so the sauce adheres evenly. You can serve this dish warm right away, chilled straight from the refrigerator for a refreshing pasta salad-style option, or at room temperature if you prefer. All three temperatures highlight different aspects of the pesto: warm emphasizes the olive oil and garlic aromas, chilled enhances the basil freshness, and room temperature delivers the most balanced experience.
This pasta also makes a great light dairy brunch or supper, and it’s an excellent accompaniment to baked or grilled fish such as salmon, or to simple roasted vegetables. If you plan a menu with multiple dishes, the pesto pasta scales well and holds up when made a few hours in advance, making it a convenient choice for hosting.
If you enjoy pesto flavors in other preparations, try using the same pesto on roasted salmon for a different take, or swirl a spoonful into plain ricotta as a flavorful spread for bread or crackers. The core ingredients—basil, garlic, olive oil, salt, and pepper—are flexible and forgiving, so you can adapt quantities to taste and ingredient availability.
Pasta with Garlic-Basil Pesto
Ingredients
- 1 16-oz box small shells, cooked according to package directions
- 1 small bunch basil, or 1 package frozen basil cubes
- 3 garlic cloves, minced, or 3 frozen garlic cubes
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Pinch red pepper flakes (optional)
Instructions
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Place basil, garlic, olive oil, salt and pepper and red pepper flakes (if using) in a food processor fitted with the s-blade and blend until smooth and creamy. If you don’t have fresh basil or garlic, frozen basil and garlic cubes work well; in that case you can simply mix the ingredients by hand without blending.
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Toss the pesto with warm, drained pasta until evenly coated. Taste and adjust seasoning with additional salt, pepper, or a little more olive oil if needed.
Notes
Recipe by Faigy Murray