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- 12 oz pasta of your choice (fusilli or penne recommended) - 1 cup sun-dried tomatoes in oil, drained and roughly chopped - 1 cup fresh basil leaves (packed) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/3 cup pine nuts (walnuts are a great substitute) - 2 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and freshly ground black pepper, to taste - 1/2 teaspoon red pepper flakes (optional for a touch of heat) - Fresh basil leaves, for garnish When making sun-dried tomato pesto pasta, choose your pasta. Fusilli and penne work great. The shapes hold the sauce well. Next, grab sun-dried tomatoes. Use those packed in oil for added flavor. Drain and chop them up roughly. For cheese, I love using grated Parmesan. It adds a nice saltiness. If you want a vegan meal, use nutritional yeast instead. It gives a cheesy taste without dairy. Now, let’s talk nuts. Pine nuts are the classic choice. They add a rich flavor to the pesto. However, walnuts are a tasty alternative. They also bring a different texture to the dish. Gather these ingredients, and you're ready to create a quick and flavorful meal. {{ingredient_image_2}} To start, fill a large pot with water. Add salt to the water. Bring the water to a rolling boil. Once boiling, add 12 oz of your favorite pasta, like fusilli or penne. Cook according to the package instructions until it is al dente. Al dente means the pasta is firm to the bite. After cooking, reserve 1 cup of the pasta water before draining the rest. This water helps make the sauce creamy. Set the drained pasta back in the pot. Now, let’s make the sun-dried tomato pesto. You will need sun-dried tomatoes, fresh basil, grated Parmesan cheese, pine nuts, garlic, and olive oil. If you want a vegan option, use nutritional yeast instead of cheese. In a food processor, add 1 cup of chopped sun-dried tomatoes, 1 cup of packed fresh basil leaves, 1/2 cup of grated Parmesan, 1/3 cup of pine nuts, and 2 minced garlic cloves. Pulse the mixture until it is roughly chopped and blended. With the food processor running, slowly drizzle in 1/4 cup of olive oil. Keep blending until the mixture becomes a smooth paste. If it is too thick, add small amounts of the reserved pasta water. Keep adding until you reach a creamy texture. Now, take the cooked pasta out of the heat. Pour the sun-dried tomato pesto over the pasta. Gently toss the pasta in the pesto until it is well coated. If the pasta looks dry, add a bit more reserved pasta water. This step makes sure every bite is flavorful and creamy. To make your pesto shine, you have options for the flavor. You can add more garlic for a bolder taste. If you want a bit of zest, try adding lemon juice. For a nuttier flavor, switch to walnuts or add more pine nuts. When seasoning, start with salt and freshly ground black pepper. Taste as you go. If you want heat, sprinkle in red pepper flakes. Just a little can make a big difference. Garnishes can elevate your dish. Fresh basil leaves add color and freshness. A sprinkle of Parmesan cheese or nutritional yeast gives a nice touch. You can also add a drizzle of olive oil for shine. For an appealing look, serve in deep, wide bowls. Drizzle olive oil on top and sprinkle red pepper flakes. A lemon wedge on the side lets guests add brightness to the dish. Be careful not to overcook your pasta. Aim for al dente; it should have a bit of bite. This keeps the pasta from becoming mushy. When making pesto, watch the consistency. If it’s too thin, your pasta will not hold the sauce. If it’s too thick, it can clump. Use the reserved pasta water slowly to reach the perfect texture. Pro Tips Choose the Right Pasta: Opt for pasta shapes like fusilli or penne that hold onto the pesto well, enhancing each bite with flavor. Use Quality Ingredients: The flavor of your pesto will depend heavily on the quality of your sun-dried tomatoes and olive oil, so choose the best you can find. Make Ahead: This pesto can be made in advance and stored in the refrigerator for up to a week. Just add a bit of reserved pasta water when mixing with the pasta to refresh the texture. Experiment with Nuts: While pine nuts are traditional, feel free to substitute with walnuts or even almonds for a different flavor profile. {{image_4}} You can easily adjust this recipe to fit your diet. If you are vegan, swap out the cheese. Use nutritional yeast instead of Parmesan cheese. This gives you a similar cheesy flavor without dairy. For nuts, you can use sunflower seeds or pumpkin seeds instead of pine nuts. They add a nice crunch, too. If you need gluten-free pasta, look for options made from rice or chickpeas. They work well in this recipe. To make this dish even more exciting, try adding protein. Grilled chicken or shrimp pairs perfectly with the sun-dried tomato pesto. Simply cook them separately, then mix them in with the pasta. You can also add more veggies for texture. Spinach adds a nice pop of color and nutrition. Bell peppers bring a sweet crunch. Just sauté them lightly before mixing into your pasta. These changes keep the dish fresh and fun! To store leftovers, place them in an airtight container. Make sure the pasta is cool before sealing. This helps keep the flavors fresh. Store the container in the refrigerator. Your pasta will stay good for up to three days. After that, it may lose its taste and texture. When reheating, use low heat on the stove. This method warms the pasta evenly. Add a splash of reserved pasta water if it seems dry. You can also use the microwave. Heat in short bursts, stirring often to avoid hot spots. For a quick recipe, turn leftovers into a pasta bake. Just mix in some cheese and bake at 350°F until golden. This gives your dish a new life and a yummy crust! You can use roasted red peppers or fresh tomatoes. These options give a different taste but still work well. If you want more depth, try adding some olives for a salty kick. Fresh herbs, like oregano or thyme, can also enhance the flavor. They add a nice touch and freshness to your dish. Yes, you can make pesto ahead of time. Store it in an airtight container in the fridge. To keep it fresh, add a layer of olive oil on top. This helps prevent browning. Pesto can last for about a week in the fridge. You can also freeze it in ice cube trays for longer storage. Just pop out a cube when you need it! Sun-Dried Tomato Pesto Pasta can be a healthy meal. It has good fats from olive oil and nuts. The fresh basil and tomatoes add vitamins and antioxidants. Using whole-grain pasta boosts the fiber content. A serving size is about one cup, which is filling without being too heavy. Just watch the cheese and oil amounts if you're watching calories. This post covered how to make a tasty sun-dried tomato pesto pasta. We explored key ingredients, from pasta and sun-dried tomatoes to cheese choices and nuts. I shared step-by-step instructions for cooking pasta, making pesto, and combining them well. Remember the tips for perfecting your dish and avoiding common mistakes. In the end, you can adjust flavors and serve it beautifully. Enjoy exploring variations and storing leftovers. Dive in and make this dish your own!

Sunny Delight Sun-Dried Tomato Pesto Pasta

A vibrant pasta dish featuring sun-dried tomatoes and fresh basil in a creamy pesto sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz pasta of your choice (fusilli or penne recommended)
  • 1 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup fresh basil leaves (packed)
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1/3 cup pine nuts (walnuts are a great substitute)
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • to taste Salt and freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional for a touch of heat)
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, reserve 1 cup of pasta cooking water before draining the rest. Set the drained pasta aside in the pot.
  • In a food processor, add the chopped sun-dried tomatoes, fresh basil, grated Parmesan cheese, pine nuts, minced garlic, and red pepper flakes (if using). Pulse the mixture until it is roughly chopped and well combined.
  • With the food processor running, slowly drizzle in the olive oil. Continue blending until the mixture forms a smooth paste. If the pesto is too thick, add small amounts of the reserved pasta water until you achieve your desired creamy consistency. Season with salt and freshly ground black pepper to taste.
  • Return the cooked pasta to the pot (off the heat) and pour the sun-dried tomato pesto over it. Gently toss the pasta in the pesto until well coated. If the pasta appears dry, gradually incorporate more reserved pasta water as needed to achieve a luscious texture.
  • Plate the pasta attractively in large bowls. Garnish with fresh basil leaves and an extra sprinkling of Parmesan cheese or nutritional yeast for a finishing touch.

Notes

For an eye-catching presentation, serve in deep, wide bowls with a drizzle of olive oil and a sprinkle of red pepper flakes.
Keyword basil, pasta, pesto, sun-dried tomatoes