Sun-Dried Tomato Pesto Pasta (Printable version)

Vibrant pasta with sun-dried tomato pesto sauce, ready in 30 minutes for an easy Mediterranean meal.

# What you need:

→ Pasta

01 - 14 oz dried pasta (penne, fusilli, or spaghetti)

→ Sun-Dried Tomato Pesto

02 - 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1/4 cup toasted pine nuts (or walnuts)
05 - 2 garlic cloves
06 - 1 cup fresh basil leaves
07 - 2 tbsp reserved sun-dried tomato oil
08 - 2 tbsp extra-virgin olive oil
09 - Juice of 1/2 lemon
10 - Salt and black pepper, to taste

→ To Serve

11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan cheese

# Steps to follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped.
03 - Add the reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
04 - Toss the drained pasta with the sun-dried tomato pesto in a large bowl, adding more pasta water if needed to create a silky sauce. Serve immediately, garnished with fresh basil leaves and extra Parmesan.

# Expert tips:

01 -
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • The pesto keeps for a week, so make double and use it on everything from sandwiches to roasted vegetables
  • No cooking required for the sauce, just blend and toss
02 -
  • The pasta water is not optional, it is the secret that transforms the pesto from a coating into a proper sauce that clings to every piece
  • Sun-dried tomatoes vary wildly in saltiness, so always taste your pesto before adding additional salt
  • This pesto thickens quickly in the refrigerator, so thin it with a splash of olive oil or water when reheating
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking constantly, until golden and fragrant, this deepens their nutty flavor significantly
  • If your food processor is struggling, add the oils in a slow stream while the motor is running to help emulsify everything smoothly
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