Green Pesto Pasta Tomatoes

The smell of fresh basil hitting my counter always stops me in my tracks, no matter how many times I make pesto. I first threw this dish together on a Tuesday evening when I had nothing but a jar of sun-dried tomatoes and a wilting basil plant begging for attention. Sometimes the most unassuming meals become the ones you actually crave.

Last summer my neighbor Sarah popped over while I was tossing this together. She stood in my doorway sniffing the air like a cartoon character, then literally begged me for a bowl. Now she texts me whenever she sees basil on sale at the market.

Ingredients

• 400 g dried pasta: Penne or fusilli catch all that pesto in their ridges and curves, but whatever you have in your pantry will work just fine
• Salt for boiling: This is your only chance to season the pasta itself, so be generous
• 60 g fresh basil leaves: The absolute star of the show, packed tight to measure
• 50 g pine nuts: Toast them in a dry pan first if you want that extra nutty depth, though walnuts work beautifully too
• 60 g grated Parmesan: Adds that salty umami punch that makes everything taste better
• 2 garlic cloves: Fresh is non negotiable here, nothing else tastes quite right
• 120 ml extra virgin olive oil: The glue holding everything together
• Salt and pepper: Adjust until it sings to you
• 1/2 lemon juice: Just a squeeze brightens all the flavors and keeps the basil from darkening
• 80 g sun-dried tomatoes in oil: Drain them well and slice into strips
• 40 g extra Parmesan: For serving because more cheese is never a mistake

Instructions

Get your pasta water bubbling:

Bring a large pot of salted water to a rolling boil, then cook the pasta until its just tender with a tiny bite in the center

Work your pesto magic:

Whirl the basil, nuts, cheese, garlic, olive oil, salt, pepper, and lemon juice in your food processor until you have this gorgeous green sauce, stopping to scrape down the sides

Bring it all together:

Toss the hot pasta with that fragrant pesto, adding splashes of the reserved pasta water until the sauce clings to every piece

Add the finishing touch:

Gently fold in those sun-dried tomato strips so they stay intact and visible

Make it beautiful:

Plate it up with extra Parmesan and those toasted pine nuts if you remembered to make them

Pin It

My daughter used to pick out every visible speck of green, then one day she caught me eating this straight from the fridge. Now she asks for seconds and thirds.

Making It Your Own

I have started adding a handful of baby spinach to the food processor when I need to use it up. Nobody notices the difference and it feels slightly less guilty.

Storage Secrets

The pesto keeps beautifully in the fridge for about a week, though I press a piece of plastic wrap directly onto the surface to prevent oxidation. Toss any leftover pasta with a little oil before refrigerating.

Wine Pairing Notes

A crisp Pinot Grigio cuts through the richness perfectly, but honestly I often just pour sparkling water with lemon. The pesto is strong enough that the wine does not need to be expensive.

• Make double the pesto and freeze half in ice cube trays for emergency dinners
• Toasting the pine nuts in advance adds this wonderful depth that makes people ask what your secret is
• If the sauce feels too thick, remember that pasta water is your best friend in the kitchen

Pin It

Sometimes the simplest recipes are the ones that stick around the longest, becoming part of your regular rotation without you even noticing.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or fusilli pasta are recommended as their shapes hold the pesto sauce well.

→ Can I substitute pine nuts with another ingredient?

Yes, walnuts are a great alternative for pine nuts and add a slightly different but delicious flavor.

→ How do I achieve a silky sauce consistency?

Reserve and add a small amount of pasta cooking water when combining pesto and pasta to create a smooth, cohesive sauce.

→ Is it possible to make this dish vegan?

Use nutritional yeast or a vegan Parmesan alternative instead of traditional cheese to keep it plant-based.

→ What can I serve with this pesto pasta?

This dish pairs well with a crisp Pinot Grigio or a sparkling water with lemon for a refreshing complement.

→ How can I add more protein to this meal?

Adding grilled chicken or leafy greens like baby spinach or arugula can boost the protein content.