Sun-Dried Tomato Pesto Pasta
A delicious pasta dish that combines sun-dried tomatoes and fresh pesto for a vibrant and comforting meal, perfect for any occasion.
Ingredients
Pasta Ingredients
- 12 ounces pasta (spaghetti, penne, or your choice)
Pesto Ingredients
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2-3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: red pepper flakes for heat
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
Making the Pesto
- In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until the mixture is finely chopped but still slightly chunky.
- While the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You may need to scrape down the sides of the bowl and pulse again to combine everything well.
Combining Pasta and Pesto
- In a large mixing bowl, toss the cooked pasta with the sun-dried tomato pesto until evenly coated. If the mixture appears too thick, gradually add some reserved pasta water until you reach your desired consistency.
Seasoning the Dish
- Taste your pasta and season with salt, pepper, and red pepper flakes if desired. Mix thoroughly to ensure even seasoning.
Serving
- Divide the pasta into serving bowls and top with additional chopped basil, grated Parmesan, and a drizzle of olive oil if desired. Enjoy!
Notes
For best flavor, select high-quality sun-dried tomatoes and extra virgin olive oil. Pesto can be made ahead of time and stored in the refrigerator for up to a week.