Green Pesto Pasta Sun-Dried (Print Version)
Bright basil pesto pasta paired with tangy sun-dried tomatoes for a quick, satisfying 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 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
# Steps:
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 - While pasta cooks, combine basil, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until coarsely chopped. With the motor running, gradually pour in olive oil and process until smooth. Season with salt and pepper to taste.
03 - Drain the pasta and return to the pot. Add the pesto and toss well to coat, adding reserved pasta water as needed to achieve desired consistency.
04 - Gently fold in the sliced sun-dried tomatoes. Divide among serving bowls and top with additional Parmesan cheese and fresh basil leaves.
# Expert Tips:
01 -
- Its ready in 25 minutes but tastes like something from an Italian restaurant
- The sun-dried tomatoes add this chewy tangy surprise in every bite
02 -
- Pesto oxidizes and turns brownish quickly so toss it immediately with hot pasta to lock in that vibrant green color
- The pasta water is your secret weapon for transforming pesto from a coating into a proper silky sauce
03 -
- Clean your basil by swishing it in a bowl of cold water instead of running it under the tap to avoid bruising the delicate leaves
- If your pesto tastes too bitter add a tiny pinch of sugar to balance the assertive basil