Christmas Pesto Pasta Recipe

Ash Tyrrell

Christmas Pesto Pasta Recipe

I made this Christmas Pesto Pasta last weekend, and it instantly became one of my favorite festive dishes of the season. The swirl of red marinara, white alfredo, and green pesto looks just like Christmas on a plate — and it tastes even better! I love how the creamy, tangy, and herby flavors blend together in every bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

1 lb about 450 g pasta of choice — I like to use fresh pasta if I can find it; it absorbs sauce more gently than dried.
16 ounces ≈ 450 ml marinara sauce — homemade or high-quality store-bought sauce works best for a rich tomato flavor.
11 –15 ounces ≈ 310–425 ml alfredo sauce — creamy and smooth; you can make your own or use a good jarred version.
4 –6 ounces ≈ 115–170 g pesto sauce — fresh basil pesto adds vibrant color and an aromatic touch.
¼ cup freshly grated Parmesan cheese — always grate it fresh; pre-grated versions tend to be dry and less flavorful.

Method

Bring a large pot of water to a boil and add a generous pinch of salt. Cook the pasta according to package directions until al dente. Once done, drain the pasta and drizzle with a small amount of olive oil to prevent sticking.
While the pasta is cooking, gently heat the marinara, alfredo, and pesto sauces in separate saucepans. This keeps each sauce warm and ready for layering. If making homemade sauces, prepare them ahead so they’re ready to go when the pasta finishes.
Place the cooked pasta on a large serving platter. Spoon the marinara sauce over one-third of the pasta, the alfredo sauce over another third, and the pesto sauce over the remaining portion. Try to keep each section distinct so the colors show clearly — it’s what gives this dish its Christmas charm.
Just before serving, gently toss the sauces together in the center to create a beautiful swirl of red, white, and green. Top with freshly grated Parmesan cheese and a drizzle of olive oil for extra shine.

Notes

I like to reserve a small cup of pasta cooking water before draining — it helps thin the sauces slightly and binds them together perfectly.
I always taste and adjust the salt and pepper after mixing; every sauce brand has different seasoning levels.
I’ve found that using slightly less pesto than the other sauces keeps the flavors balanced and prevents it from overpowering the dish.
I sometimes add a handful of fresh basil leaves or cherry tomato halves for a more festive presentation.
For the best flavor, serve immediately while warm — the sauces cling beautifully to hot pasta.