Description
This Sun-dried Tomato Pesto Pasta is a rich and flavorful pasta dish tossed in a vibrant homemade pesto made with sun-dried tomatoes, parmesan, garlic, and toasted pine nuts. Perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 cup oil packed sun-dried tomatoes, sliced
- 2 cloves garlic, roughly chopped
- 1/3 cup pine nuts or other nuts
- 1/4 cup parmesan cheese, finely grated
- 1/4 teaspoon salt
- 3/4–1 cup sun-dried tomato oil or light flavored olive oil
- 400 g penne or rigatoni pasta
- 1 tablespoon toasted pine nuts, extra for serving
- 1/2 cup fresh basil leaves, torn or finely chopped
- Extra parmesan, for serving
Instructions
- Fill a large saucepan halfway with water, bring to a boil over high heat, and salt generously.
- Preheat the oven to 180C/350F.
- Spread the pine nuts on a baking tray and toast for 5-10 minutes until golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring often.
- Transfer the toasted pine nuts to a plate or bowl to stop the cooking process.
- Add the pasta to the boiling water and cook according to the package instructions.
- To make the pesto, place the sun-dried tomatoes, garlic, pine nuts, parmesan cheese, and salt into a food processor. Blend until finely chopped.
- With the processor running on low speed, slowly drizzle in 3/4 cup of the reserved oil until incorporated. Add more oil if needed to reach your desired consistency.
- Drain the pasta, reserving a small amount of pasta water.
- Return the pasta to the saucepan and stir in the sun-dried tomato pesto along with a splash of reserved pasta water. Toss until evenly coated and heated through.
- If desired, stir in 1/2 cup cream or baby mozzarella balls for extra richness.
- Serve immediately topped with fresh basil, extra toasted pine nuts, and parmesan cheese.
Notes
- Reserve pasta water to help loosen the pesto sauce and coat the pasta evenly.
- Walnuts, almonds, or cashews can be substituted for pine nuts.
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days.
- This recipe can be made gluten free by using gluten free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 12 mg
