Sun-Dried Tomato Pesto Pasta (Print View)

Pasta tossed in a rich sun-dried tomato pesto with basil, nuts, and Parmesan cheese.

# Components:

→ 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, to taste
11 - Black pepper, to taste

→ To Serve

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain.
02 - Combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil in a food processor. Pulse until finely chopped.
03 - Add reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper to the processor. Blend until smooth, scraping down sides as needed. If too thick, add reserved pasta water by tablespoons to loosen consistency.
04 - Toss the drained pasta with the prepared pesto in a large bowl, incorporating additional pasta water if necessary to achieve a silky texture.
05 - Serve immediately, topped with fresh basil leaves and extra Parmesan cheese to taste.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in the time it takes pasta to cook.
  • The pesto keeps for days in the fridge, so you can make it ahead and turn weeknight dinner into something memorable.
  • It's naturally vegetarian and works beautifully for feeding people with different dietary needs.
02 -
  • Pasta water is magical—don't drain it down the sink; it's starchy and helps the pesto cling instead of sliding off.
  • Over-processing the pesto turns it into baby food; pulse it just until the ingredients are finely chopped but still have personality.
03 -
  • Grate your Parmesan fresh and don't let the food processor overwork the pesto—the best texture comes from restraint.
  • Toast your pine nuts in a dry pan for two minutes until fragrant; this one small step transforms the entire dish from good to unforgettable.
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