Green Pesto Pasta Tomatoes (Printable)
Pasta tossed in aromatic basil pesto with tangy sun-dried tomatoes, perfect for a quick flavorful meal.
# What You Need:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
02 - Salt for pasta water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts, lightly toasted
05 - 2 oz grated Parmesan cheese
06 - 2 cloves garlic, peeled
07 - 1/2 cup extra virgin olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1/2 lemon
→ Add-ins
11 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
12 - 1/4 cup freshly grated Parmesan for serving
13 - Fresh basil leaves for garnish
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Combine basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil and lemon juice until smooth and creamy. Adjust seasoning to taste.
03 - Toss hot drained pasta with pesto in a large mixing bowl. Add reserved pasta water as needed to achieve desired consistency.
04 - Stir in sliced sun-dried tomatoes until evenly distributed throughout the pasta.
05 - Serve immediately topped with additional grated Parmesan and fresh basil leaves if desired.
# Expert Advice:
01 -
- The sun-dried tomatoes add these little explosions of tangy brightness that cut through the rich pesto
- Ready in 25 minutes but tastes like something you spent all afternoon perfecting
02 -
- Pesto oxidizes fast. If you are not serving immediately, press plastic wrap directly onto the surface to keep it vibrant
- The pasta water is not optional. Without it, your sauce will separate and cling to nothing
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly until fragrant. Burn them and you have to start over
- Room temperature ingredients blend better than cold ones. Take everything out of the fridge before you start