Sun-dried tomato pesto pasta
Sun-dried tomato pesto pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packed in oil, drained with 2 tablespoons oil reserved
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted (optional)
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- fresh basil leaves, for garnish
- Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 10 min - 2
While the water heats, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, pine nuts (if using), grated Parmesan cheese, garlic cloves, 1/2 cup of extra virgin olive oil, fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more of the reserved sun-dried tomato oil or a tablespoon of pasta water later.
⏱️ 5 min - 3
Add the spaghetti to the boiling salted water. Cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water.
⏱️ 10 min - 4
Drain the cooked spaghetti thoroughly and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat every strand. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Divide the pasta among four serving bowls. Garnish with additional fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-dried tomato pesto pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packed in oil, drained with 2 tablespoons oil reserved
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted (optional)
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- fresh basil leaves, for garnish
- Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 10 min - 2
While the water heats, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, pine nuts (if using), grated Parmesan cheese, garlic cloves, 1/2 cup of extra virgin olive oil, fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more of the reserved sun-dried tomato oil or a tablespoon of pasta water later.
⏱️ 5 min - 3
Add the spaghetti to the boiling salted water. Cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water.
⏱️ 10 min - 4
Drain the cooked spaghetti thoroughly and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat every strand. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Divide the pasta among four serving bowls. Garnish with additional fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Serve hot.
⏱️ 2 min