Green Pesto Pasta Tomatoes

The first time I made this pasta was on a Tuesday evening when I had nothing in the fridge but a wilting basil plant and a jar of sun-dried tomatoes I'd bought months ago. Sometimes desperation creates the best meals. My roommate walked in and said 'what smells like an Italian grandmother's kitchen' which I took as the highest compliment. Now it's our go-to when we want something fancy but only have 25 minutes.

I served this at a small dinner party last month and my friend who claims to hate pesto went back for seconds. She said she'd never had homemade pesto that actually tasted like fresh herbs instead of just garlic and oil. Watching her scrape her plate clean was the kind of moment that makes you love cooking for people.

Ingredients

• 350 g (12 oz) dried pasta: Penne catches the pesto beautifully but fusilli works just as well. I've found bronze-cut pasta holds the sauce better than the smooth stuff.
• Salt: Don't be shy here. The pasta water should taste like the ocean. It's your only chance to season the pasta itself.
• 60 g (2 cups) fresh basil leaves: Pack them down. Seriously, cram as much as you can into that measuring cup. More basil means more vibrant flavor and that gorgeous green color.
• 50 g (1/3 cup) pine nuts: Toast them in a dry pan for 2 minutes before using. It brings out this nutty sweetness that takes the pesto to another level.
• 50 g (1/2 cup) grated Parmesan cheese: Use the good stuff if you can. Pre-grated has anti-caking agents that make pesto grainy.
• 2 garlic cloves: Fresh ones only. No sad shriveled garlic or your pesto will taste bitter and sad.
• 120 ml (1/2 cup) extra virgin olive oil: This is the base of your sauce so use one you'd put on a salad.
• Salt and pepper: Start with less than you think. You can always add more but you can't take it back.
• 100 g (3.5 oz) sun-dried tomatoes: Get the ones packed in oil. Drain them well but save a tiny bit of that oil to drizzle over the finished dish.
• 30 g (1/4 cup) freshly grated Parmesan: For serving. That shower of cheese on top is non-negotiable.
• Fresh basil leaves: Whole or torn. They make the dish look stunning and add one last punch of fresh flavor.

Instructions

Start the pasta water:

Bring a large pot of water to boil with enough salt to make it taste like seawater. It should be noticeably salty.

Make the pesto while water heats:

Blend basil, toasted pine nuts, parmesan, garlic, and olive oil until smooth. Season with salt and pepper to taste. It should be bright and punchy.

Cook the pasta:

Add pasta to boiling water and cook until al dente. Usually about a minute less than the package says.

Reserve that liquid gold:

Before draining, scoop out 1/2 cup of the starchy cooking water. This is your secret weapon for silky, clinging sauce.

Bring it all together:

Toss hot pasta with pesto, adding splash by splash of pasta water until it's glossy and coated. Stir in sun-dried tomatoes.

Finish like a pro:

Serve immediately topped with extra parmesan and fresh basil leaves. A drizzle of that sun-dried tomato oil doesn't hurt either.

Pin It

This recipe has become my secret weapon for those 'I have nothing to cook' nights that somehow turn into something special. There's something magical about how a few simple ingredients can transform into something that makes people pause mid-bite and say 'wow, this is good'.

Make It Your Own

Sometimes I swap pine nuts for walnuts if that's what's in the pantry. The flavor's a bit earthier but still delicious. I've also added chopped artichoke hearts or baby spinach when I wanted to stretch it for unexpected guests.

Storage Wisdom

Pesto oxidizes fast so I press plastic wrap directly onto the surface before refrigerating. It keeps that bright green color for days instead of turning brown. Leftover pasta actually makes great cold lunch the next day, though I'll admit I've eaten it straight from the fridge more than once.

Serving Ideas

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I like serving it with a simple arugula salad dressed with lemon. The peppery greens balance the creamy pasta perfectly.

• Grill some crusty bread while pasta cooks
• Keep extra parmesan at the table
• Don't skip the fresh basil garnish

Pin It

Hope this becomes one of those recipes you know by heart and make without thinking. Those are the best kind, aren't they?

Recipe FAQs

→ What type of pasta works best with pesto?

Short or long pasta such as penne, fusilli, or spaghetti hold pesto well and provide a good texture contrast.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts can be used as a substitute for pine nuts while maintaining a rich, nutty flavor.

→ How should I prepare the sun-dried tomatoes?

Drain the oil-packed sun-dried tomatoes and slice them before adding to enhance texture and flavor balance.

→ Is it necessary to reserve pasta cooking water?

Yes, reserving some pasta water helps to loosen the sauce and allows it to coat the pasta evenly.

→ How do I store leftover pesto pasta?

Keep leftovers in an airtight container refrigerated for up to two days; reheat gently to maintain texture.