Sun-Dried Tomato Pesto Pasta
Sun-Dried Tomato Pesto Pasta
Ingredients
For the Pesto
- 1 cup sun-dried tomatoes, oil-packed, drained
- 2 cups fresh basil leaves, packed
- 3 garlic cloves, minced
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil, plus more if needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces linguine
- 1/2 cup pasta water, reserved
For Garnish
- 1/4 cup fresh basil leaves, torn
- 1/4 cup Parmesan cheese, shaved
Instructions
- 1
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes, basil leaves, minced garlic, and toasted pine nuts. Pulse until coarsely chopped.
⏱️ 5 min
- 2
Add the grated Parmesan cheese to the food processor. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. You may need to add a tablespoon or two more olive oil if the pesto is too thick.
⏱️ 5 min
- 3
Season the pesto with salt and freshly ground black pepper to taste. Set aside.
⏱️ 2 min
- 4
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 5
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
⏱️ 1 min
- 6
Combine pasta and pesto: Return the drained pasta to the pot. Add the prepared sun-dried tomato pesto and about 1/2 cup of the reserved pasta water. Toss gently to coat the pasta evenly.
⏱️ 3 min
- 7
If the pasta seems dry, add a little more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The sauce should be creamy and coat the pasta nicely.
⏱️ 2 min
- 8
Serve immediately, garnished with torn fresh basil leaves and shaved Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-Dried Tomato Pesto Pasta
Ingredients
For the Pesto
- 1 cup sun-dried tomatoes, oil-packed, drained
- 2 cups fresh basil leaves, packed
- 3 garlic cloves, minced
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil, plus more if needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces linguine
- 1/2 cup pasta water, reserved
For Garnish
- 1/4 cup fresh basil leaves, torn
- 1/4 cup Parmesan cheese, shaved
Instructions
- 1
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes, basil leaves, minced garlic, and toasted pine nuts. Pulse until coarsely chopped.
⏱️ 5 min - 2
Add the grated Parmesan cheese to the food processor. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. You may need to add a tablespoon or two more olive oil if the pesto is too thick.
⏱️ 5 min - 3
Season the pesto with salt and freshly ground black pepper to taste. Set aside.
⏱️ 2 min - 4
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 5
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
⏱️ 1 min - 6
Combine pasta and pesto: Return the drained pasta to the pot. Add the prepared sun-dried tomato pesto and about 1/2 cup of the reserved pasta water. Toss gently to coat the pasta evenly.
⏱️ 3 min - 7
If the pasta seems dry, add a little more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The sauce should be creamy and coat the pasta nicely.
⏱️ 2 min - 8
Serve immediately, garnished with torn fresh basil leaves and shaved Parmesan cheese.
⏱️ 2 min