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.

Course Main Course

Cuisine American, Italian

Keyword Sun-Dried Tomato Pesto Pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 521kcal

Author Cathy Pollak

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