Sun Dried Tomato Pesto Pasta
Mediterranean-inspired pasta recipe featuring tender pasta tossed in a rich homemade pesto made with sun-dried tomatoes, fresh basil, garlic, Parmesan cheese, and toasted pine nuts. Ready in just 22 minutes, this easy pasta dish is perfect for busy weeknights, meal prep, or elegant dinners. Packed with bold savory flavors and simple ingredients, it’s a restaurant-quality meal you can make at home.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Boiling / Blanching
- Cuisine: Mediterranean / Italian
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (penne, fusilli, or spaghetti)
- 1 cup sun-dried tomatoes packed in oil, drained
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water, as needed
- Additional Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, prepare the pesto by adding the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, basil, olive oil, lemon juice, salt, and black pepper to a food processor.
- Process until smooth, stopping to scrape down the sides as needed.
- If the pesto is too thick, add a small amount of the reserved pasta water and blend again.
- Transfer the hot pasta to a large serving bowl.
- Toss the pasta with the sun-dried tomato pesto until evenly coated.
- Add additional reserved pasta water as needed to create a silky, smooth sauce.
- Garnish with extra Parmesan cheese and fresh basil before serving.
Notes
Reserve pasta water before draining to help create a smooth, glossy sauce.For the best flavor, use oil-packed sun-dried tomatoes.Toasting the pine nuts enhances their nutty flavor and adds depth to the pesto.The pesto can be made up to 3 days in advance and stored in the refrigerator.Add grilled chicken, shrimp, chickpeas, or white beans for extra protein.Serve warm as a main dish or chilled as a pasta salad.Adjust the consistency with extra olive oil or pasta water as needed.
Find it online: https://cookibly.com/sun-dried-tomato-pesto-pasta/
