Sun-Dried Tomato Pesto Pasta (Printable)

A vibrant pasta dish featuring sun-dried tomatoes blended into a luscious pesto sauce with fresh basil and Parmesan cheese.

# What You’ll Need:

→ Pasta

01 - 14 oz dried pasta such as penne, fusilli, or spaghetti

→ Sun-Dried Tomato Pesto

02 - 1 cup sun-dried tomatoes in oil, drained with 2 tablespoons oil reserved
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 tablespoons reserved sun-dried tomato oil
08 - 2 tablespoons extra-virgin olive oil
09 - Juice of 1/2 lemon
10 - Salt and black pepper to taste

→ To Serve

11 - Fresh basil leaves for garnish
12 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, 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 pepper to the food processor. Blend until smooth, scraping down sides as needed. Add reserved pasta water one tablespoon at a time if pesto is too thick.
04 - Transfer drained pasta to a large bowl and toss with sun-dried tomato pesto. Add additional pasta water as needed to achieve a silky sauce consistency.
05 - Divide pasta among serving bowls immediately. Garnish each portion with fresh basil leaves and extra grated Parmesan cheese.

# Expert Hints:

01 -
  • It comes together in the time it takes to boil pasta, yet tastes like you spent hours in the kitchen.
  • The pesto is bold and tangy, transforming plain noodles into something that feels special without any fuss.
  • You can make extra pesto and keep it in the fridge for quick weeknight meals or last-minute lunches.
02 -
  • Don't skip reserving the pasta water—its starch is what transforms the pesto from a thick paste into a sauce that hugs the noodles.
  • Taste the pesto before tossing it with the pasta, because sun-dried tomatoes vary in saltiness and you might need to adjust the seasoning.
  • If your pesto seems too sharp or intense, a pinch of sugar or an extra drizzle of olive oil can mellow it out beautifully.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking the pan often—they go from golden to burnt in seconds, so don't walk away.
  • If your food processor struggles to blend the pesto smoothly, drizzle in a little more oil or pasta water while it's running to help everything come together.
  • For the brightest flavor, make the pesto right before serving rather than letting it sit for hours, as the basil can darken and lose some of its freshness.
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