Green Pesto Pasta Tomatoes

The first time I made pesto from scratch, I couldn't believe the difference between that vibrant green sauce and the jarred stuff I'd been using for years. My kitchen smelled like an Italian herb garden, and I knew I'd never go back. Now this pasta is my go-to when I need something that feels fancy but comes together in under half an hour.

Last summer my sister came over exhausted from work, and I threw this together while she sat at my counter complaining about her boss. By the time her first bite hit her fork, she'd gone from ready to quit her job to asking for the recipe. Food has this magical power to shift the whole mood of a room.

Ingredients

• 350 g dried pasta: Penne catches the pesto beautifully, but fusilli works just as well for holding onto all that sauce
• 60 g fresh basil leaves: Pack these down tight in your measuring cup, and don't even think about using dried basil here
• 50 g pine nuts: Toast them in a dry pan for 2 minutes beforehand to unlock their nutty sweetness
• 50 g grated Parmesan: Use the good stuff you grate yourself, it makes a huge difference in the pesto texture
• 2 garlic cloves: Fresh is mandatory here, and give them a good smash to release their oils before blending
• 120 ml extra virgin olive oil: This emulsifies everything into that silky consistency we're chasing
• 100 g sun-dried tomatoes: Drain them well and slice them thin so they distribute evenly through every bite

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil, then add your pasta and cook until it's got that perfect al dente bite

Make the pesto while pasta cooks:

Whirl basil, pine nuts, Parmesan, garlic, and olive oil in your food processor until smooth, then season generously

Bring it all together:

Reserve that pasta water, drain the noodles, then toss everything back in the pot with pesto and sun-dried tomatoes, adding splashes of cooking water until glossy

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My partner now requests this at least twice a week, and I've learned to double the pesto portion because leftovers make the most incredible lunch the next day. Something about those flavors melding overnight in the fridge.

Making It Your Own

Swap pine nuts for walnuts if you're watching your budget, they work beautifully and add a slightly earthier note. Sometimes I toss in baby spinach when blending the pesto to stretch the basil and sneak in some extra greens.

The Perfect Pasta Match

Short pasta shapes with ridges or curves are your best bet here because they catch all those little bits of sun-dried tomato and pesto. Long strands like spaghetti work too, just give everything an extra toss to distribute evenly.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness perfectly. I like serving this with crusty garlic bread to scoop up any sauce clinging to the bowl.

• Grill some chicken or shrimp on the side if you want to bulk it up
• A glass of crisp white wine like Pinot Grigio complements the basil beautifully
• Extra Parmesan at the table is never a bad idea

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This pasta has become my emergency dinner for surprise guests because it looks impressive but I could probably make it in my sleep by now.

Recipe FAQs

→ What type of pasta works best?

Penne, fusilli, or spaghetti all complement the pesto and sun-dried tomatoes well, but choose your favorite shape for texture preference.

→ How can I substitute pine nuts?

Walnuts are a great alternative if pine nuts are unavailable, providing a similar rich and nutty flavor.

→ Should the sun-dried tomatoes be drained?

Yes, draining the sun-dried tomatoes removes excess oil and prevents the dish from becoming too oily.

→ Can I prepare the pesto in advance?

Absolutely, making the pesto ahead saves time and allows the flavors to meld, but add fresh basil garnish just before serving.

→ How to keep the pasta from sticking?

Cooking pasta in plenty of salted water and tossing it immediately with pesto and reserved pasta water helps prevent sticking and enhances flavor.