Green Pesto Pasta Tomatoes (Printer-Friendly)

A vibrant basil pesto pasta tossed with tangy sun-dried tomatoes for a quick, flavorful dish.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt, for pasta water

→ Pesto

03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts as a substitute)
05 - 1/2 cup grated Parmesan cheese
06 - 2 garlic cloves, peeled
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper, to taste

→ Add-ins

09 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
10 - 1/4 cup freshly grated Parmesan cheese, for serving
11 - Fresh basil leaves, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth and well combined. Season with salt and pepper to taste.
03 - Transfer the cooked pasta to a large mixing bowl. Add the prepared pesto and toss thoroughly to coat evenly. If needed, add reserved pasta water a tablespoon at a time to achieve desired consistency.
04 - Gently fold in the sliced sun-dried tomatoes, distributing them evenly throughout the pasta.
05 - Plate the pasta and sprinkle generously with additional grated Parmesan cheese. Garnish with fresh basil leaves and serve immediately while warm.

# Expert Advice:

01 -
  • The sun-dried tomatoes add this incredible sweet tanginess that cuts through the rich pesto perfectly
  • It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
  • You can keep everything on hand in your pantry for those nights when cooking feels like too much work
02 -
  • I learned the hard way that adding cold pesto to hot pasta can make the oil separate and look unappetizing
  • Always make extra pesto, it keeps for a week in the fridge and months in the freezer
  • If the pesto tastes too bitter, your basil might have flowered, try adding a tiny pinch of sugar to balance it
03 -
  • Crisp up some extra pine nuts in a dry pan and sprinkle them on top for that restaurant style texture contrast
  • If the pesto looks too thick, thin it with a little more olive oil, not water
  • Room temperature ingredients will emulsify better than cold ones straight from the fridge

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