Green Pesto Pasta Tomatoes (Printable Version)

Herbaceous pasta tossed with fresh basil pesto and sun-dried tomatoes for a quick flavorful meal.

# What You 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)
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

# How to Make It:

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 - Combine basil, pine nuts, Parmesan, garlic, and olive oil in a food processor. Pulse until smooth, scraping down sides as needed. Season with salt and pepper to taste.
03 - Add the drained pasta to a large bowl. Toss with pesto, adding reserved pasta water as needed to coat evenly.
04 - Fold in sliced sun-dried tomatoes. Top with additional Parmesan and fresh basil leaves before serving.

# Expert Tips:

01 -
  • The sun-dried tomatoes add this incredible chewy tang that cuts through the rich pesto perfectly
  • It comes together faster than delivery but tastes like you spent all afternoon cooking
  • The pesto-to-pasta ratio is spot on so every bite is coated in that basil goodness
02 -
  • Never heat pesto in a pan. It turns bitter and loses that fresh vibrancy. Let the hot pasta warm it gently instead.
  • If your pesto seems too thick, don't add more olive oil. Use that starchy pasta water instead for a creamier texture.
  • Sun-dried tomatoes can vary in saltiness. Taste them before adding and adjust your seasoning accordingly.
03 -
  • Make double the pesto and freeze half in ice cube trays. Future you will be grateful for an instant dinner upgrade.
  • If your basil looks a bit tired, shock it in ice water before making pesto. It perks right back up.

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