Sun-Dried Tomato Pesto Pasta
Vibrant, intensely flavorful sun-dried tomato pesto coats al dente pasta for an effortless yet sophisticated meal.
Ingredients
- •1 lb (450g) penne or fusilli pasta
- •1 cup oil-packed sun-dried tomatoes, drained (about 150g)
- •1/2 cup grated Parmesan cheese (50g)
- •1/3 cup pine nuts, toasted (45g)
- •2 cloves garlic, peeled
- •1/4 cup fresh basil leaves
- •1/2 cup extra virgin olive oil (120ml)
- •Salt and freshly ground black pepper to taste
- •1/4 cup reserved pasta cooking water (60ml)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
Before draining the pasta, reserve about half a cup of the starchy cooking water, then drain the pasta.
- 3
In a food processor, combine the sun-dried tomatoes, grated Parmesan, toasted pine nuts, garlic cloves, and fresh basil leaves.
- 4
Pulse the mixture a few times until coarsely chopped.
- 5
With the food processor running, slowly pour in the extra virgin olive oil until a thick, cohesive pesto forms.
- 6
Season the pesto with salt and freshly ground black pepper to taste.
- 7
In a large serving bowl, toss the cooked pasta with the sun-dried tomato pesto, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
- 8
Serve immediately, garnished with extra grated Parmesan and a few fresh basil leaves if desired.
💡 Chef tips
- To make this recipe pareve and vegan, omit the Parmesan cheese and substitute it with toasted nutritional yeast or ground almonds.
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days, with a thin layer of olive oil on top to prevent oxidation.
✅ How it should turn out
The finished pasta is richly coated in a glossy, deeply savory red pesto that smells of sweet tomatoes, toasted nuts, and garlic.