Sun-Dried Tomato Pesto Pasta
Sun-Dried Tomato Pesto Pasta
Ingredients
For the Pesto
- 1 cup sun-dried tomatoes packed in oil, drained
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, toasted
- 3 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil, plus more if needed
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Pasta
- 1 pound linguine or fettuccine
- as needed salt, for pasta water
- 1/2 cup reserved pasta water
Optional Garnishes
- as needed fresh basil leaves, for garnish
- as needed red pepper flakes, for garnish
Instructions
- 1
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes, packed basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min
- 2
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Season with salt and black pepper to taste. If the pesto is too thick, add a tablespoon of olive oil at a time until desired consistency is reached.
⏱️ 5 min
- 3
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
⏱️ 10 min•🌡️ 212
- 4
Combine pasta and pesto: Drain the pasta and return it to the pot. Add the prepared sun-dried tomato pesto to the hot pasta. Toss well to coat.
⏱️ 3 min
- 5
Adjust consistency: Add the reserved pasta water, a tablespoon at a time, to the pasta and pesto mixture, tossing continuously, until the sauce coats the pasta evenly and has a creamy consistency.
⏱️ 2 min
- 6
Serve: Divide the pasta among four bowls. Garnish with fresh basil leaves and red pepper flakes, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-Dried Tomato Pesto Pasta
Ingredients
For the Pesto
- 1 cup sun-dried tomatoes packed in oil, drained
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, toasted
- 3 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil, plus more if needed
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Pasta
- 1 pound linguine or fettuccine
- as needed salt, for pasta water
- 1/2 cup reserved pasta water
Optional Garnishes
- as needed fresh basil leaves, for garnish
- as needed red pepper flakes, for garnish
Instructions
- 1
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes, packed basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min - 2
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Season with salt and black pepper to taste. If the pesto is too thick, add a tablespoon of olive oil at a time until desired consistency is reached.
⏱️ 5 min - 3
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
⏱️ 10 min•🌡️ 212 - 4
Combine pasta and pesto: Drain the pasta and return it to the pot. Add the prepared sun-dried tomato pesto to the hot pasta. Toss well to coat.
⏱️ 3 min - 5
Adjust consistency: Add the reserved pasta water, a tablespoon at a time, to the pasta and pesto mixture, tossing continuously, until the sauce coats the pasta evenly and has a creamy consistency.
⏱️ 2 min - 6
Serve: Divide the pasta among four bowls. Garnish with fresh basil leaves and red pepper flakes, if desired. Serve immediately.
⏱️ 2 min