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 (reserve 2 tablespoons of oil)
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound linguine or fettuccine
- 1 tablespoon salt, for pasta water
- 2 tablespoons reserved sun-dried tomato oil, from draining tomatoes
For Serving (Optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, bocconcini, halved
- 1/4 cup fresh basil leaves, chopped, for garnish
- Parmesan cheese, as needed, for garnish
- 1/4 teaspoon red pepper flakes, for garnish
Instructions
- 1
Prepare the Pesto: In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, peeled garlic cloves, extra virgin olive oil, fresh lemon juice, salt, and black pepper. Process until the mixture is smooth, scraping down the sides of the bowl as needed. If the pesto is too thick, you can add 1-2 tablespoons of the reserved sun-dried tomato oil or a splash of pasta water later to achieve your desired consistency.
⏱️ 5 min
- 2
Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. This water will be used to thin the pesto and help it cling to the pasta.
⏱️ 10 min
- 3
Combine Pasta and Pesto: Drain the cooked pasta thoroughly. Return the pasta to the same large pot (or transfer to a large serving bowl). Add the prepared sun-dried tomato pesto and the reserved 2 tablespoons of sun-dried tomato oil to the pasta. Toss well to ensure the pasta is evenly coated with the vibrant pesto.
⏱️ 2 min
- 4
Adjust Consistency: Gradually add the reserved pasta water, 1/4 cup at a time, tossing constantly, until the sauce reaches your desired consistency. The starchy water will help emulsify the sauce, making it smooth and glossy, and ensuring it beautifully coats every strand of pasta.
⏱️ 1 min
- 5
Serve: Divide the Sun-Dried Tomato Pesto Pasta among four plates. Garnish with halved cherry tomatoes, halved fresh mozzarella balls, chopped fresh basil, extra grated Parmesan cheese, and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!
⏱️ 2 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 (reserve 2 tablespoons of oil)
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound linguine or fettuccine
- 1 tablespoon salt, for pasta water
- 2 tablespoons reserved sun-dried tomato oil, from draining tomatoes
For Serving (Optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, bocconcini, halved
- 1/4 cup fresh basil leaves, chopped, for garnish
- Parmesan cheese, as needed, for garnish
- 1/4 teaspoon red pepper flakes, for garnish
Instructions
- 1
Prepare the Pesto: In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, peeled garlic cloves, extra virgin olive oil, fresh lemon juice, salt, and black pepper. Process until the mixture is smooth, scraping down the sides of the bowl as needed. If the pesto is too thick, you can add 1-2 tablespoons of the reserved sun-dried tomato oil or a splash of pasta water later to achieve your desired consistency.
⏱️ 5 min - 2
Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. This water will be used to thin the pesto and help it cling to the pasta.
⏱️ 10 min - 3
Combine Pasta and Pesto: Drain the cooked pasta thoroughly. Return the pasta to the same large pot (or transfer to a large serving bowl). Add the prepared sun-dried tomato pesto and the reserved 2 tablespoons of sun-dried tomato oil to the pasta. Toss well to ensure the pasta is evenly coated with the vibrant pesto.
⏱️ 2 min - 4
Adjust Consistency: Gradually add the reserved pasta water, 1/4 cup at a time, tossing constantly, until the sauce reaches your desired consistency. The starchy water will help emulsify the sauce, making it smooth and glossy, and ensuring it beautifully coats every strand of pasta.
⏱️ 1 min - 5
Serve: Divide the Sun-Dried Tomato Pesto Pasta among four plates. Garnish with halved cherry tomatoes, halved fresh mozzarella balls, chopped fresh basil, extra grated Parmesan cheese, and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!
⏱️ 2 min