Green Pesto Pasta Tomatoes (Print View)
Vibrant pasta tossed with basil pesto and tangy sun-dried tomatoes for a fresh, flavorful meal.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, linguine, or penne)
02 - Salt for pasta water
→ Pesto
03 - 2 cups loosely packed fresh basil leaves
04 - 2 garlic cloves
05 - 1/3 cup pine nuts (walnuts can substitute)
06 - 2/3 cup freshly grated Parmesan cheese
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
09 - Juice of 1/2 lemon (optional)
→ Extras
10 - 3.5 oz sun-dried tomatoes (oil-packed, drained and sliced)
11 - 1/4 cup freshly grated Parmesan cheese for serving
12 - 2 tbsp toasted pine nuts for garnish (optional)
13 - Fresh basil leaves for garnish
# Step-by-Step Directions:
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, garlic, pine nuts, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. With machine running, drizzle in olive oil until smooth. Season with salt and pepper.
03 - Toss hot drained pasta with pesto in a large bowl, adding reserved pasta water as needed to achieve silky consistency.
04 - Gently fold in sliced sun-dried tomatoes until evenly distributed.
05 - Plate immediately topped with extra Parmesan, toasted pine nuts, and fresh basil leaves.
# Expert Suggestions:
01 -
- Restaurant quality pasta in under 30 minutes with ingredients you probably already have
- The sweet sun-dried tomatoes create the most incredible flavor contrast against the fresh basil pesto
02 -
- The pasta water is your secret weapon for transforming pesto from a coating into a silky, emulsified sauce
- Never heat pesto directly or the basil will turn brown and bitter
03 -
- Toast your pine nuts in a dry pan over medium heat until fragrant before adding to pesto
- Add a splash of pasta water to your pesto before tossing for the creamiest consistency