Sun-Dried Tomato Pesto Pasta (Printable Version)

Vibrant pasta featuring sun-dried tomato pesto with Parmesan and pine nuts. Mediterranean-inspired, ready in 30 minutes.

# 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

# How-to Steps:

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.
05 - Serve immediately, garnished with fresh basil leaves and extra Parmesan.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor using pantry staples you probably already have on hand.
  • The pesto comes together in minutes and clings to every twist of pasta like it was meant to be there.
  • It feels indulgent and special without requiring any fancy techniques or hard-to-find ingredients.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Taste your pesto before tossing it with the pasta because sun-dried tomatoes vary in saltiness, and you might need to adjust the seasoning.
  • If your pesto tastes a little flat, a squeeze more lemon juice will brighten everything up instantly.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking the pan often, they go from golden to burnt in seconds.
  • Use the best olive oil you have for the pesto, its flavor really shines through in the final dish.
  • If your food processor is small, make the pesto in two batches so it blends evenly and smoothly.
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