Sun-dried tomato pesto pasta
Sun-dried tomato pesto pasta
Ingredients
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, oil-packed, drained
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound linguine
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh basil leaves, chopped, for garnish
Instructions
- 1
Toast the pine nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring frequently, for 3 to 5 minutes, or until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min - 2
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, about 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 3
Make the sun-dried tomato pesto: While the pasta cooks, combine the drained sun-dried tomatoes, basil leaves, 1/2 cup grated Parmesan cheese, toasted pine nuts, garlic cloves, 1/4 cup extra virgin olive oil, lemon juice, red pepper flakes (if using), salt, and black pepper in a food processor. Process until a coarse paste forms, scraping down the sides as needed. If the pesto is too thick, add an additional 1 to 2 tablespoons of olive oil until it reaches your desired consistency.
⏱️ 5 min - 4
Combine pasta and pesto: Drain the cooked pasta and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat evenly. If the pasta seems too dry, add a few tablespoons of the reserved pasta water at a time, tossing until the sauce clings nicely to the pasta.
⏱️ 2 min - 5
Serve and garnish: Divide the pasta among four serving bowls. Garnish each serving with an additional sprinkle of grated Parmesan cheese and fresh chopped basil leaves. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-dried tomato pesto pasta
Ingredients
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, oil-packed, drained
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound linguine
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh basil leaves, chopped, for garnish
Instructions
- 1
Toast the pine nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring frequently, for 3 to 5 minutes, or until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min - 2
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, about 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 3
Make the sun-dried tomato pesto: While the pasta cooks, combine the drained sun-dried tomatoes, basil leaves, 1/2 cup grated Parmesan cheese, toasted pine nuts, garlic cloves, 1/4 cup extra virgin olive oil, lemon juice, red pepper flakes (if using), salt, and black pepper in a food processor. Process until a coarse paste forms, scraping down the sides as needed. If the pesto is too thick, add an additional 1 to 2 tablespoons of olive oil until it reaches your desired consistency.
⏱️ 5 min - 4
Combine pasta and pesto: Drain the cooked pasta and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat evenly. If the pasta seems too dry, add a few tablespoons of the reserved pasta water at a time, tossing until the sauce clings nicely to the pasta.
⏱️ 2 min - 5
Serve and garnish: Divide the pasta among four serving bowls. Garnish each serving with an additional sprinkle of grated Parmesan cheese and fresh chopped basil leaves. Serve immediately.
⏱️ 1 min