Sun-Dried Tomato Pesto Pasta (Printable)

Vibrant pasta dish with sun-dried tomato pesto, fresh basil, and Parmesan cheese. Mediterranean-inspired comfort in just 30 minutes.

# Ingredient List:

→ 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

# Directions:

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 comes together in the time it takes to boil pasta, but tastes like you spent all afternoon in the kitchen.
  • The sun-dried tomatoes give you that deep, umami punch without needing to simmer a sauce for hours.
  • You can make the pesto ahead and keep it in the fridge for those nights when cooking feels impossible.
  • It's fancy enough for company but easy enough for a Tuesday.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the pesto without making it oily.
  • If your pesto tastes flat, it needs more lemon or salt, taste and adjust before you toss it with the pasta.
  • Toast those pine nuts, I forgot once and the whole dish tasted a little one-note.
03 -
  • Blend the pesto in short pulses first, then let it run smooth, it gives you better control over the texture.
  • If you're making this for a crowd, double the pesto recipe and freeze half, it thaws beautifully and saves you time later.
  • Use the best Parmesan you can afford, cheap cheese can taste grainy and won't melt into the sauce properly.
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