Sun-dried tomato pesto pasta is my flavorful take on pesto, featuring sun-dried tomatoes, garlic, basil, and Parmesan. It’s a quick, satisfying dish that’s perfect for a light lunch or a hearty dinner when paired with your favorite protein.
Sun-Dried Tomato Pesto Pasta
When I decided to start making this sun-dried tomato pesto pasta, I wanted something quick and full of flavor. I wasn’t in the mood for the usual basil pesto, so I went with sun-dried tomatoes to bring in a bit of tangy sweetness. With just a handful of ingredients, like garlic, Parmesan, and pine nuts, it came together easily and tasted so much better than I expected.
The sun-dried tomatoes really shine in this pesto, giving it a rich, savory flavor that’s different from the classic version. The pine nuts add a nice little crunch, and the garlic and Parmesan pull everything together for a well-rounded taste. Tossing it with pasta brings everything together in a way that makes each bite so satisfying.
What I like is how simple it is to pull off. It’s ready in under 30 minutes, and you only need a few ingredients that you likely already have in your pantry. Whether you’re looking for a quick meal or just want to try something new, this sun-dried tomato pesto pasta is a good one to try.
Why I Love This Recipe
- The sun-dried tomatoes give the pesto a deeper, richer flavor than traditional basil pesto.
- Toasting the pine nuts brings out a delicious nuttiness that really elevates the whole dish.
- It’s one of those recipes that feels like it’s got a lot of flavor packed into it, but is still so simple to make.
Ingredients
Here’s what you’ll need to make this sun-dried tomato pesto pasta:
- Dry pasta (I went with farfalle, but any pasta works) – This is the base of the dish, holding all the pesto goodness.
- Pine nuts – These give the pesto a nice, subtle crunch and rich flavor.
- Sun-dried tomatoes – Adds the tangy, slightly sweet depth to the pesto.
- Fresh basil – Brings in that herbaceous flavor that’s essential in any pesto.
- Parmesan – Adds a salty, nutty bite that really makes the pesto shine.
- Garlic – A couple of cloves to bring in a little kick and flavor.
- Lemon zest – A little citrusy brightness to balance everything out.
- Extra virgin olive oil – Helps blend the pesto into that smooth, rich consistency.
- Salt and pepper – To taste, to bring everything together just right.
How to Make Sun-Dried Tomato Pesto Pasta
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (Cook the pasta)
Cook the pasta according to the package instructions. Don’t forget to set aside 1/2 cup of the pasta water before draining. Once the pasta’s drained, just set it aside for now. - Step Two (Toast the pine nuts)
Throw the pine nuts into a dry skillet over medium heat. Keep tossing them around for 2-3 minutes until they’re toasted. Watch closely—they burn quickly! - Step Three (Make the pesto)
In a food processor, add the pine nuts, 1 cup of sun-dried tomatoes, basil, Parmesan, garlic, and lemon zest. Blitz it all together until you’ve got a thick paste. - Step Four (Add oil and season)
Slowly pour in the oil while the food processor runs until you get your desired consistency. Taste it, and add salt and pepper to your liking. - Step Five (Combine pasta and pesto)
Put the pasta back on the stove and add in the pesto. Splash in some of the reserved pasta water, adding more if it needs to loosen up. Mix it all together so the pasta gets coated and heated through. Toss in the remaining 1/2 cup of sun-dried tomatoes. - Step Six (Serve and garnish)
Transfer the pasta to a serving dish or plates. Top it with the toasted pine nuts, a little extra grated Parmesan, and some fresh basil to finish it off.
Recipe Tips
Here are some tips to keep in mind while making sun-dried tomato pesto pasta:
- Any dry pasta will work, so feel free to use whatever you have on hand. A pound of pasta should serve 4 hungry people or 6 if you make it stretch a bit. Cook it for around 9 minutes or until “al dente” for a nice bite. If you cook the pasta in advance, rinse it with cold water to stop it from cooking further. Reheat it when you’re ready to mix with the pesto.
- You can use a food processor or a pestle and mortar to make the pesto. If you like a thicker pesto, don’t process it too long. For a looser consistency, add a bit more olive oil and process longer.
- Taste the pesto once it’s made. The lemon zest adds a nice citrus kick, but feel free to add a squeeze of lemon juice if you want more acidity. A pinch of red pepper flakes can also bring a bit more punch if you like it spicy.
- Toasting the pine nuts before adding them to the pesto really boosts their flavor, but the recipe will still work if you skip this step.
- To make the dish vegetarian or vegan, just swap in a vegan Parmesan alternative since regular Parmesan contains animal rennet.
- For even more flavor, replace the EVOO in this recipe with the olive oil from your jar of oil-packed sun-dried tomatoes.
Storage and Freezing
To keep your sun-dried tomato pesto pasta fresh and tasty, follow these storage and freezing tips:
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. This dish is great cold, but you can reheat it until piping hot if you prefer.
- Freezing the Pasta: While it’s best to enjoy the pasta fresh, you can freeze it. Place the cooled pasta in an airtight container or freezer-safe bag, removing as much air as possible. It can be stored for up to 2 months. To reheat, thaw in the fridge overnight and warm it up on the stove with a splash of water or broth.
Frequently Asked Questions
- Can I use sun-dried tomatoes packed in oil for the pesto? Yes, using sun-dried tomatoes packed in oil is ideal for making pesto. The oil adds richness and helps achieve a smoother consistency.
- Can I use a different type of nut instead of pine nuts? While almonds, walnuts, or cashews can be used as alternatives to pine nuts when it comes to making pesto, but pine nuts taste best with the sun-dried tomatoes.
- Can I add protein to this dish? Yes, grilled chicken, shrimp, or even crispy bacon can be added to the pasta for extra protein.
More Pasta Recipes
Here are a few more easy pasta recipes to try for your next meal.
- Greek Chicken Pasta
- Fettuccine Alfredo
- Brown Butter Gnocchi with Burrata and Pesto
- Spaghetti Bolognese
- Ricotta Stuffed Shells
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Sun-Dried Tomato Pesto Pasta
Sun-dried tomato pesto pasta is a quick and flavorful dish made with sun-dried tomatoes, pine nuts, garlic, basil, and Parmesan. It’s easy to prepare in under 30 minutes and perfect for a satisfying meal.
Servings: 4
Calories: 521kcal
Equipment
- measuring cups and spoons For accurate measuring.
- skillet For toasting the pine nuts until they're golden and fragrant.
- food processor To blend the pesto ingredients into a smooth, thick paste.
- Pasta Pot To cook the pasta.
- Colander To drain the cooked pasta while reserving some of the pasta water.
Ingredients
- 1 lb. dry farfalle pasta or any shape pasta
- 1/3 cup pine nuts plus extra for serving
- 1-1/2 cups sun-dried tomatoes packed in oil drained, roughly chopped, divided
- 1/2 cup fresh basil, torn plus extra for garnish
- 3/4 cup freshly grated Parmesan cheese plus extra to serve
- 2 cloves garlic, crushed
- zest of one lemon
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1/2 cup pasta water (reserved from cooking the pasta) - you might not use all of it
Instructions
- Cook the pasta according to the package instructions, setting aside 1/2 cup of pasta water for later. Drain the pasta and set it aside until needed.1 lb. dry farfalle pasta
- Add the pine nuts to a dry skillet over medium heat. Toss regularly, cooking until toasted (2-3 minutes), and watch them closely as they can easily burn.1/3 cup pine nuts
- Meanwhile, make the pesto. Add the pine nuts, 1 cup of sun-dried tomatoes, basil, Parmesan, garlic, and lemon zest to a food processor. Blitz until you have a thick paste.1-1/2 cups sun-dried tomatoes packed in oil, 1/2 cup fresh basil, torn, 3/4 cup freshly grated Parmesan cheese, 2 cloves garlic, crushed, zest of one lemon
- Slowly pour in the oil and continue blitzing until you reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.1/4 cup extra virgin olive oil, salt and pepper
- Return the pasta to the stove, adding the pesto and a splash of the reserved pasta water. Add more pasta water if needed and mix thoroughly until the pasta is coated with the pesto and heated through. Stir in the remaining 1/2 cup of sun-dried tomatoes.1/2 cup pasta water (reserved from cooking the pasta) - you might not use all of it
- Transfer the pasta to a large serving dish or individual plates. Top with the pine nuts, an extra grating of Parmesan, and basil for garnish.
Notes
For optimal outcomes when making this sun-dried tomato pesto pasta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Sun-Dried Tomato Pesto Pasta
Amount Per Serving (134 g)
Calories 521
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4.6g29%
Polyunsaturated Fat 4g
Monounsaturated Fat 11.7g
Cholesterol 11mg4%
Sodium 309mg13%
Potassium 674mg19%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 7g8%
Protein 16g32%
Vitamin A 51IU1%
Vitamin C 30mg36%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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