Go Back
To make Sun-Dried Tomato Pesto Pasta, you'll need fresh and tasty ingredients. Here’s what you will gather: - 12 oz pasta of choice (fusilli or penne) - 1 cup sun-dried tomatoes in oil, drained and roughly chopped - 1 cup fresh basil leaves - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/3 cup pine nuts (or walnuts) - 2 cloves garlic, minced - 1/4 cup olive oil - Salt and black pepper, to taste - 1/2 teaspoon red pepper flakes (optional for heat) - Fresh basil leaves, for garnish Each ingredient adds its own flavor to the dish. The sun-dried tomatoes bring a sweet and tangy taste. Fresh basil adds a bright aroma. Pine nuts give a nice crunch, and Parmesan cheese gives a rich, creamy texture. You can always swap nuts or cheese based on your taste or diet. This recipe is flexible, allowing you to explore different flavors. Gather these ingredients, and you’ll be ready to create a delicious meal! {{ingredient_image_1}} Start by boiling a large pot of salted water. The salt adds flavor to the pasta. Once the water boils, add 12 ounces of your favorite pasta, like fusilli or penne. Cook it according to the package instructions. Aim for al dente, meaning the pasta should be firm but not hard. This usually takes about 8 to 10 minutes. Before draining, reserve one cup of the pasta water. This water will help later when mixing the pesto. Grab a food processor to make the pesto. Add one cup of sun-dried tomatoes, one cup of fresh basil leaves, and half a cup of grated Parmesan cheese. If you prefer a vegan option, use nutritional yeast instead. Toss in one-third cup of pine nuts and two cloves of minced garlic. If you like a bit of spice, add half a teaspoon of red pepper flakes. Pulse these ingredients until they are roughly chopped. Next, while the processor runs, slowly drizzle in a quarter cup of olive oil. This will turn the mixture into a smooth paste. If your pesto seems too thick, add a little reserved pasta water until it reaches your desired consistency. Finally, season the pesto with salt and black pepper to taste. Now it's time to mix the pasta with the pesto. In the pot you used for cooking the pasta, add the drained pasta. Pour the sun-dried tomato pesto over the pasta. Gently toss the pasta to coat it evenly with the pesto. If the pasta looks dry, add more reserved pasta water until it is nicely coated. This will make the dish creamy and flavorful. Serve the pasta hot, and don't forget to add some fresh basil leaves on top for garnish! To cook pasta perfectly, use a large pot with plenty of salted water. Bring the water to a rolling boil before adding your pasta. Follow the package instructions for cooking time, but check for al dente texture. This means the pasta should be firm yet tender. Reserve some of that pasta water before draining. It helps to adjust the pesto later. Balancing flavors in your pesto is key. Use fresh basil for a bright taste. Sun-dried tomatoes add depth. Adjust the salt and pepper to suit your palate. If you like a kick, toss in red pepper flakes. This gives the dish a pleasant warmth. For a beautiful presentation, serve the pasta in large bowls. Drizzle some olive oil on top. A sprinkle of red pepper flakes adds color and flair. Place a lemon wedge on the side. When squeezed over the dish, it brightens the flavors nicely. You can enhance flavors by adding fresh herbs or extra cheese. Try using toasted pine nuts or walnuts for crunch. A few cherry tomatoes can also add freshness. Experiment to make it your own! One common mistake is over-processing the pesto. Pulse the ingredients just enough to combine. You want a chunky texture, not a paste. This keeps the flavor fresh and bright. Another mistake is cooking pasta too long. Overcooked pasta becomes mushy. Remember, it should be al dente. The pasta will continue to cook when mixed with hot pesto, so undercook it slightly. This will give you the best result! Pro Tips Use Quality Ingredients: The flavor of your pesto relies heavily on the quality of your sun-dried tomatoes and olive oil. Opt for high-quality products for the best taste. Adjust Consistency: If your pesto is too thick, gradually add reserved pasta water until you achieve the desired smoothness, ensuring it coats the pasta evenly. Add Extra Flavor: For a zesty kick, consider adding a squeeze of fresh lemon juice just before serving. It brightens the dish and complements the sun-dried tomatoes. Make Ahead: The pesto can be made in advance and stored in an airtight container in the fridge for up to a week. Just give it a stir before using! {{image_2}} You can easily boost your Sun-Dried Tomato Pesto Pasta by adding veggies. Seasonal vegetables work great. Try spinach, zucchini, or bell peppers. These add color and crunch. You can also use peas or broccoli for a nutrition boost. Adding veggies helps make the dish healthier and more filling. Want to add some protein? You can include grilled chicken, shrimp, or even tofu. Grilled chicken brings a mild flavor. Shrimp adds a nice touch of sweetness. Tofu is a great option for a plant-based meal. You can also use chickpeas or lentils for a hearty twist. These options help make your meal more satisfying. Feel free to get creative with your pesto! You can swap out pine nuts for walnuts or almonds. This change can give your dish a different taste. If you're short on time, use store-bought pesto. You can also mix in herbs like parsley or arugula for new flavors. Experimenting with different ingredients can lead to fun discoveries! To store leftovers of sun-dried tomato pesto pasta, place it in an airtight container. This keeps the flavors fresh and prevents drying. You can enjoy the pasta for up to three days in the fridge. Make sure to let it cool before sealing to avoid condensation. If you want to save portions for later, freeze the pasta in individual servings. Use freezer-safe bags or containers. The pasta can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. Add a splash of olive oil or a bit of water to help it stay moist while reheating. To make Sun-Dried Tomato Pesto Pasta, follow these key steps: 1. Cook the Pasta: Boil salted water and cook 12 oz of pasta until al dente. Save 1 cup of pasta water before draining. 2. Prepare the Pesto: In a food processor, mix 1 cup sun-dried tomatoes, 1 cup fresh basil, 1/2 cup Parmesan cheese, 1/3 cup pine nuts, and 2 cloves garlic. Pulse until chopped. 3. Mix the Pesto: While blending, add 1/4 cup olive oil slowly. If too thick, add reserved pasta water to reach your desired texture. Season with salt and pepper. 4. Combine Pasta and Pesto: In the empty pot, mix the pasta with pesto. Toss gently to coat. Add more pasta water if needed. 5. Serve: Plate the pasta and garnish with extra basil and Parmesan cheese. This simple process yields a bright, flavorful dish. Yes, you can use other herbs. Here are some options: - Spinach: Offers a mild taste and bright color. - Arugula: Adds a peppery kick and depth. - Parsley: Gives a fresh, grassy flavor. Each herb will change the taste, so feel free to experiment. Here are some tasty side dishes to pair with your pasta: - Garlic Bread: Perfect for soaking up the pesto. - Mixed Green Salad: A light salad balances the meal. - Grilled Vegetables: Adds color and nutrients. - Chicken or Shrimp: Protein options add heartiness. These sides enhance the meal and make it even more satisfying. In this blog post, we explored making Sun-Dried Tomato Pesto Pasta. I shared key ingredients and simple steps to create this dish. We discussed cooking tips, serving ideas, and tasty variations to customize your meal. Remember, a few careful choices can elevate your pasta. Enjoy experimenting with fresh flavors and ingredients. Keep your pasta al dente and have fun in the kitchen. Your next dinner could impress everyone!

Sunny Delight Sun-Dried Tomato Pesto Pasta

A vibrant and flavorful pasta dish featuring sun-dried tomatoes and fresh basil pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 12 oz pasta of choice (fusilli or penne)
  • 1 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1/3 cup pine nuts (or walnuts)
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • to taste Salt and black pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the rest. Set the pasta aside.
  • Prepare the Pesto: In a food processor, combine the sun-dried tomatoes, fresh basil, Parmesan cheese, pine nuts, garlic, and red pepper flakes (if using). Pulse until roughly chopped.
  • Mix the Pesto: While the food processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. If it’s too thick, add a little of the reserved pasta water until you reach your desired consistency. Season the pesto with salt and pepper to taste.
  • Combine Pasta and Pesto: In the same pot used for pasta, add the cooked pasta and pour the sun-dried tomato pesto over it. Toss gently to coat the pasta evenly. If the mixture seems dry, incorporate more reserved pasta water as needed.
  • Serve: Plate the pasta and garnish with fresh basil leaves and additional Parmesan cheese if desired.

Notes

Serve in large bowls with a drizzle of olive oil on top and a sprinkle of red pepper flakes for a visual pop. Adding a lemon wedge on the side will enhance the flavor when squeezed over the dish.
Keyword basil, pasta, pesto, sun-dried tomatoes