Green Pesto Pasta Tomatoes (Print View)
Fresh basil pesto pasta combined with tangy sun-dried tomatoes for a bright, savory meal.
# Ingredient List:
→ 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:
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 before draining.
02 - In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
03 - Drain the pasta and return to the pot. Add the pesto and sliced sun-dried tomatoes, tossing to coat. If needed, add reserved pasta water to achieve desired consistency. Serve topped with additional Parmesan and fresh basil leaves.
# Expert Advice:
01 -
- The sun-dried tomatoes add this incredible tangy sweetness that balances perfectly with the rich basil
- You can have dinner on the table in 25 minutes but it tastes like you spent all day cooking
02 -
- I once skipped reserving the pasta water and the sauce turned into a dry clumpy mess instead of coating every strand properly
- The pesto tastes best at room temperature, so take it out of the fridge before you start boiling water
03 -
- Toasting your pine nuts transforms them from good to absolutely incredible
- Don't wash your food processor with soap immediately, the residual oil makes cleanup easier