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- Fresh cherry tomatoes - Sun-dried tomatoes in oil - Garlic and basil To make sun-dried tomato pesto pasta, you need fresh cherry tomatoes. They add sweetness and color. Next, use sun-dried tomatoes in oil for a rich taste. The garlic gives depth, while fresh basil brings a burst of flavor. - Pine nuts and Parmesan cheese - Extra virgin olive oil - Optional spices and pasta choice You should also have pine nuts and Parmesan cheese on hand. These ingredients add creaminess and crunch. Extra virgin olive oil helps blend everything into a smooth pesto. Pick your favorite pasta, like penne or fettuccine. If you like heat, add red pepper flakes for a spicy kick. For the full recipe, check out the detailed steps above! Start by filling a large pot with water. Add a good amount of salt to the water. Bring it to a vigorous boil over high heat. Once boiling, carefully add your pasta. Cook it according to the package instructions until it's al dente. This means it should be firm but not hard. Before draining, remember to reserve 1/2 cup of the starchy pasta cooking water. This will help your pesto mix well later. After that, drain the pasta and set it aside. Toss it occasionally to stop it from sticking. Grab your food processor. In it, combine the drained sun-dried tomatoes, halved cherry tomatoes, minced garlic, fresh basil leaves, toasted pine nuts, and grated Parmesan cheese. Pulse the mixture until everything is finely chopped. You may need to stop and scrape down the sides to ensure even mixing. With the processor running, slowly drizzle in the extra virgin olive oil. Keep blending until your pesto is smooth and creamy. If it feels too thick, add a few tablespoons of your reserved pasta water to reach the right consistency. In the same pot you used for the pasta, add your drained pasta back in. Pour the fresh sun-dried tomato pesto over the pasta. Toss everything together well, making sure each piece of pasta gets coated in that vibrant pesto. If the dish feels a bit dry, add more reserved pasta water, one tablespoon at a time. This will bring out a creamy texture that makes each bite delightful. To make your pesto shine, feel free to swap ingredients. Instead of pine nuts, use walnuts or almonds. You can also try adding spinach or arugula for a fresh twist. If you want a richer taste, add a bit of cream cheese. Adjusting the thickness of your pesto is easy. If it’s too thick, add a splash of the reserved pasta water. Blend it until it’s smooth. For a thicker pesto, use less olive oil. This gives it a nice, hearty feel. Choosing the right pasta can change your dish. I love using penne or fettuccine. They hold the pesto well and offer great texture. Cook your pasta in salted water. This adds flavor from the start. Timing is key in cooking. Start boiling your water first. When the water is boiling, add your pasta. While it cooks, prepare the pesto. This way, both will be ready at the same time. This keeps everything fresh and hot. For the full recipe, check out the Full Recipe section. Enjoy creating your sun-dried tomato pesto pasta! {{image_4}} You can switch up the pasta for your sun-dried tomato pesto dish. Whole grain pasta adds a nutty flavor. It also gives you more fiber. Gluten-free pasta works well too. It keeps the dish safe for those with gluten issues. Adding veggies is a fun twist. Try spinach, zucchini, or bell peppers. They bring color and nutrition. You can add them while cooking the pasta. Just toss them in for the last few minutes. This makes the dish even healthier. Want more protein? Chicken or shrimp can enhance your meal. Cook the chicken in a pan until golden brown. For shrimp, sauté them until they turn pink. Then mix them in with the pasta and pesto. This adds richness and makes the dish heartier. Experimenting with herbs adds layers of flavor. Oregano and thyme can complement the sun-dried tomatoes. You could also use parsley for a fresh taste. Just chop them finely and stir them into the dish. This small change can make a big difference in flavor. For the full recipe, check out the details above. After enjoying your sun-dried tomato pesto pasta, store any leftovers in an airtight container. Cool the pasta to room temperature before sealing it. Place it in the fridge for up to three days. For longer storage, you can freeze it in a freezer-safe container. It should last for about two months in the freezer. To reheat, simply take the pasta out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Then, heat it in a pot over low heat, adding a splash of water or olive oil to keep it moist. You can also use the microwave, but stir it every 30 seconds to heat evenly. In the fridge, your sun-dried tomato pesto pasta stays fresh for up to three days. If you see any signs of spoilage, it's best to toss it. Signs include a sour smell, discoloration, or mold. Always trust your senses. If it doesn’t look or smell right, it’s better to be safe and dispose of it. To make sun-dried tomato pesto, you need a few key ingredients. Gather these: - 1 cup sun-dried tomatoes in oil, drained - 2 cloves garlic, minced - 1/4 cup fresh basil leaves - 1/4 cup pine nuts, toasted - 1/2 cup Parmesan cheese, grated - 1/2 cup extra virgin olive oil Start by blending the sun-dried tomatoes, garlic, basil, pine nuts, and Parmesan in a food processor. Pulse until everything is finely chopped. Then, slowly add the olive oil while blending. This creates a smooth and tasty pesto. You can adjust the texture with some pasta water if needed. You can use fresh tomatoes, but there are pros and cons. Fresh tomatoes have a juicy, bright taste. They can add a nice freshness to the dish. However, they lack the intense flavor of sun-dried tomatoes. Sun-dried tomatoes provide a rich, tangy taste that pairs well with pasta. If you choose fresh tomatoes, consider adding a bit of extra seasoning to enhance the flavor. Sun-dried tomato pesto pasta goes well with many sides. Here are some ideas: - A simple green salad with a light dressing - Grilled vegetables for a smoky flavor - Garlic bread for a crunchy side - Roasted chicken or shrimp for added protein These options complement the pasta and create a balanced meal. To adjust the spice level, start with red pepper flakes. If you like it mild, skip them or use a small amount. For a spicy kick, add more red pepper flakes to your taste. You can also mix in some crushed black pepper. Just remember to add little by little, tasting as you go, to find your perfect spice level. This guide covered the key ingredients for a delicious sun-dried tomato pesto dish. We walked through making the pesto, cooking the pasta, and mixing everything together. Remember to play with flavors and textures, and try different pasta options. You can store leftovers or even freeze them. Cooking should be fun and creative. Enjoy your time in the kitchen with this tasty recipe!

Sun-Dried Tomato Pesto Pasta

Elevate your dinner with this mouthwatering Sun-Dried Tomato Pesto Pasta with a Twist. Experience a delicious blend of cherry and sun-dried tomatoes, fresh basil, and creamy Parmesan, all tossed with your favorite pasta. This quick recipe is not just flavorful but also simple to make, perfect for busy nights. Click through to discover how to create this delectable dish and impress your family and friends!
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Ingredients
  

2 cups cherry tomatoes, halved

1 cup sun-dried tomatoes in oil, well-drained

2 cloves garlic, minced

1/4 cup fresh basil leaves

1/4 cup pine nuts, toasted (for an extra crunch)

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

12 oz pasta of your choice (try penne or fettuccine)

Optional: Red pepper flakes for a welcome spicy kick

Instructions
 

Prepare the Pasta: In a large pot, bring salted water to a vigorous boil. Add the pasta and cook according to the package instructions until al dente (firm to the bite). Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside, tossing occasionally to prevent sticking.

    Make the Pesto: In a food processor, combine the drained sun-dried tomatoes, halved cherry tomatoes, minced garlic, fresh basil leaves, toasted pine nuts, and freshly grated Parmesan cheese. Pulse the mixture until finely chopped, scraping down the sides as needed to ensure uniformity.

      Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the pesto is smooth and spreadable. If the pesto appears too thick, gradually add a few tablespoons of the reserved pasta water until you reach a creamy, velvety texture.

        Season to Perfection: Taste the pesto and season thoughtfully with salt and freshly ground black pepper. If you desire a hint of spice, stir in some red pepper flakes to enhance the flavors.

          Combine and Toss: In the same pot you used to cook the pasta, add the drained pasta to the fresh sun-dried tomato pesto. Toss vigorously to ensure each piece of pasta is generously coated with the vibrant pesto. If the dish feels dry, add more reserved pasta water, one tablespoon at a time, until the pasta is luxuriously creamy.

            Serve with Style: Portion the pasta into shallow serving plates. Garnish each dish with a sprinkle of additional grated Parmesan cheese and a few fresh basil leaves for an aromatic finish.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the pasta in elegant shallow bowls with a light drizzle of olive oil for a touch of sheen. Garnish with a scatter of toasted pine nuts and a few fresh basil leaves on top to elevate the visual appeal and add a delightful texture. Enjoy your culinary creation!