Here I am using the twisty pasta fusilli, because the nooks and crannies hold onto the pesto well. Other good options would be rotini, gemelli, or cavatappi. However, you can choose another shape of pasta you really like. I am sure that your pesto pasta will taste fantastic either way! If you have the option, I do recommend going with a bronze-cut pasta, regardless of what shape you go for. Bronze-cut pasta has a rougher texture that clings even better to sauces. I talk more about bronze-cut pasta in my post for cream cheese pasta.