Sun-Dried Tomato Pesto Pasta (Print Version)

A vibrant blend of sun-dried tomatoes, basil, and Parmesan creates a luscious sauce tossed with your favorite pasta.

# Components:

→ 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 - ½ cup freshly grated Parmesan cheese
04 - ¼ 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 ½ lemon
10 - Salt and black pepper to taste

→ To Serve

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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta cooking water, then drain.
02 - In a food processor, pulse sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil until finely chopped.
03 - Add reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping sides as needed. Add reserved pasta water gradually to adjust consistency.
04 - Toss drained pasta with the prepared sun-dried tomato pesto in a large bowl, adding pasta water as needed for a silky texture.
05 - Serve immediately garnished with fresh basil leaves and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making weeknight dinners feel restaurant-worthy without the stress.
  • The depth of umami from sun-dried tomatoes means you taste something complex and satisfying, not just tomato sauce.
  • This pesto keeps in the fridge for days, turning boring pasta into something special whenever you need it.
02 -
  • Never add the basil to the food processor until the very end; early blending turns it dark and bitter because the machine heats it up.
  • Reserve pasta water before draining—this starchy liquid is what transforms a thick pesto into a silky sauce that actually clings to pasta instead of sliding off.
  • Taste the pesto before tossing it with pasta and season boldly; once mixed with the pasta, flavors become muted and harder to adjust.
03 -
  • Make the pesto up to three days ahead and store it in an airtight container in the fridge; the flavors actually deepen and meld as it sits.
  • If your pesto separates or looks oily after sitting, give it a good stir or a brief pulse in the food processor with a little pasta water to bring it back together.
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