Sun-Dried Tomato Pesto Pasta (Printable)

A vibrant Mediterranean pasta featuring sun-dried tomatoes blended into a luscious pesto sauce with fresh basil, pine nuts, and Parmesan cheese.

# What You'll Need:

→ Pasta

01 - 14 oz dried pasta (penne, fusilli, or spaghetti)

→ Sun-Dried Tomato Pesto

02 - 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1/4 cup toasted pine nuts (or walnuts)
05 - 2 garlic cloves
06 - 1 cup fresh basil leaves
07 - 2 tbsp reserved sun-dried tomato oil
08 - 2 tbsp extra-virgin olive oil
09 - Juice of 1/2 lemon
10 - Salt and black pepper, to taste

→ To Serve

11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped.
03 - Add the reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
04 - Toss the drained pasta with the sun-dried tomato pesto in a large bowl, adding more pasta water if needed to create a silky sauce.
05 - Serve immediately, garnished with fresh basil leaves and extra Parmesan.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than most delivery orders.
  • The pesto keeps for days in the fridge, so you can toss it with hot pasta anytime the craving hits.
  • Every ingredient pulls its weight, the tomatoes bring sweetness, the nuts add richness, and the basil keeps it bright.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what turns the pesto from a thick paste into a silky sauce that coats every strand.
  • Taste the pesto before you toss it with the pasta, the saltiness of sun-dried tomatoes and Parmesan can vary wildly, so adjust seasoning before it's too late.
03 -
  • Toast the pine nuts in a dry skillet over medium heat until they smell nutty and turn golden, it only takes a few minutes but the difference in flavor is huge.
  • If the pesto tastes flat, add another squeeze of lemon or a pinch of salt, acidity and seasoning are what make the dish come alive.
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