Sun-Dried Tomato Pesto Pasta (Printable Version)

Pasta tossed with sun-dried tomato pesto, fresh basil, and Parmesan for a Mediterranean touch.

# 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 - 1/2 cup freshly grated Parmesan cheese
04 - 1/4 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 1/2 lemon
10 - Salt, to taste
11 - Black pepper, to taste

→ To Serve

12 - Fresh basil leaves, for garnish
13 - Extra grated Parmesan cheese

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of cooking water, then drain the pasta.
02 - Combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil in a food processor. Pulse until finely chopped.
03 - Add reserved sun-dried tomato oil, olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping down sides as necessary. Add reserved pasta water one tablespoon at a time to adjust consistency.
04 - Toss the drained pasta with the sun-dried tomato pesto in a large bowl, adding more pasta water if needed to achieve a silky texture.
05 - Plate immediately and garnish with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent fifteen minutes, which feels like winning at life.
  • The sauce clings to pasta in the most satisfying way, every bite tasting rich without being heavy.
  • You probably have most of these ingredients hiding in your pantry already, waiting for exactly this moment.
02 -
  • Pasta water is your secret weapon; its starch is what transforms a thick paste into a silky sauce that actually clings to the pasta instead of pooling sadly at the bottom of the bowl.
  • The pesto will look alarmingly thick before you add any liquid—this is normal and means you've hit the right moment to start thinning it.
03 -
  • If you make the pesto ahead, store it in the coldest part of your refrigerator with a thin layer of olive oil on top to prevent it from darkening.
  • Toast your pine nuts in a dry skillet over medium heat, watching them carefully because they go from perfect to burnt in about thirty seconds—the smell will tell you when they're ready.
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