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, reserving 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, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Assembly
- 1 pound pasta, such as penne, fusilli, or spaghetti
- 1 cup pasta cooking water, reserved
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, bocconcini, halved or quartered
- 1/4 cup fresh basil leaves, chopped, for garnish
- as needed Parmesan cheese, for serving, grated
Instructions
- 1
Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min
- 2
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, 1/4 cup of extra virgin olive oil, red pepper flakes, salt, and black pepper. Process until a coarse paste forms. Add the reserved 2 tablespoons of sun-dried tomato oil and process again until well combined. If the pesto is too thick, add a tablespoon or two of extra virgin olive oil until desired consistency is reached.
⏱️ 8 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 1 cup of the starchy pasta cooking water. Drain the pasta thoroughly.
⏱️ 10 min
- 4
Combine and serve: Return the drained pasta to the large pot (off the heat). Add the sun-dried tomato pesto, halved cherry tomatoes, and halved or quartered fresh mozzarella balls. Toss well to coat the pasta evenly. If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the sauce reaches a creamy consistency.
⏱️ 5 min
- 5
Garnish and enjoy: Divide the pasta among serving bowls. Garnish with chopped fresh basil leaves and additional grated Parmesan cheese, as desired. Serve immediately.
⏱️ 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, reserving 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, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Assembly
- 1 pound pasta, such as penne, fusilli, or spaghetti
- 1 cup pasta cooking water, reserved
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, bocconcini, halved or quartered
- 1/4 cup fresh basil leaves, chopped, for garnish
- as needed Parmesan cheese, for serving, grated
Instructions
- 1
Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min - 2
Prepare the pesto: In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, 1/4 cup of extra virgin olive oil, red pepper flakes, salt, and black pepper. Process until a coarse paste forms. Add the reserved 2 tablespoons of sun-dried tomato oil and process again until well combined. If the pesto is too thick, add a tablespoon or two of extra virgin olive oil until desired consistency is reached.
⏱️ 8 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 1 cup of the starchy pasta cooking water. Drain the pasta thoroughly.
⏱️ 10 min - 4
Combine and serve: Return the drained pasta to the large pot (off the heat). Add the sun-dried tomato pesto, halved cherry tomatoes, and halved or quartered fresh mozzarella balls. Toss well to coat the pasta evenly. If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the sauce reaches a creamy consistency.
⏱️ 5 min - 5
Garnish and enjoy: Divide the pasta among serving bowls. Garnish with chopped fresh basil leaves and additional grated Parmesan cheese, as desired. Serve immediately.
⏱️ 2 min