Green Pesto Pasta Sun-Dried

I'd been staring at my pantry for twenty minutes on a Tuesday evening when I discovered a forgotten jar of sun-dried tomatoes behind the canned beans. The basil plant on my windowsill had gone wild, and suddenly dinner wasn't a chore anymore, it was an accident waiting to happen.

My sister dropped by unexpectedly that night and ended up eating standing up at the counter. She still texts me about that pasta every time she sees sun-dried tomatoes at the grocery store.

Ingredients

• 400 g dried pasta: Penne catches the pesto in its tubes but fusilli works beautifully too
• 60 g fresh basil: Pack it down, those leaves shrink when blended and you want that intense flavor
• 50 g pine nuts: Toast them in a dry pan for two minutes first if you want that golden nutty depth
• 60 g grated Parmesan: Buy a wedge and grate it yourself, the pre-grated stuff has anti-caking agents that make sauce grainy
• 2 garlic cloves: Fresh cloves, not jarred minced garlic which tastes metallic
• 120 ml extra virgin olive oil: This is the body of your sauce, don't use the cheap stuff
• 80 g sun-dried tomatoes in oil: Drain them well but save that oil, it's liquid gold
• 40 g freshly grated Parmesan for serving: The finishing touch that makes it restaurant-worthy

Instructions

Get your water going first:

Bring a large pot of salted water to boil, then add your pasta and cook until al dente, saving that starchy pasta water before draining

Make the pesto while pasta cooks:

Blend basil, pine nuts, Parmesan, garlic, olive oil, salt, pepper, and lemon juice until smooth, scraping down the sides so everything incorporates evenly

Bring it all together:

Toss the hot pasta with pesto, adding that reserved pasta water a splash at a time until the sauce coats every piece in a glossy embrace

Add the sun-dried tomatoes:

Fold them in gently so they stay in chunks rather than getting mashed into the sauce

Finish with flair:

Serve immediately with extra Parmesan and those toasted pine nuts if you took the time

Pin It

This became my go-to for those nights when I want something that feels fancy but requires zero planning. My neighbor asks for it every time we have potluck dinners.

Making It Your Own

I've swapped walnuts for pine nuts when the grocery budget was tight, and honestly, the earthier flavor won me over. Sometimes I throw in a handful of baby spinach to bulk it up.

Timing Is Everything

The trick is making the pesto while the pasta cooks. Everything should come together hot, so the sauce melts into the pasta instead of sitting on top.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread is non-negotiable in my house.

• Grill some vegetables on the side for color
• Chill leftovers for lunch the next day
• Keep extra pine nuts on hand for the crunch factor

Pin It

Some of the best meals start with what's already in your pantry. This pasta taught me that simple ingredients, treated with care, create magic.

Recipe FAQs

→ What pasta works best in this dish?

Penne or fusilli are recommended for their shape, which holds the pesto sauce well.

→ Can pine nuts be substituted?

Yes, walnuts make a great alternative offering a slightly different but complementary flavor.

→ How do I achieve a smooth and creamy pesto?

Blend fresh basil leaves with olive oil, garlic, pine nuts, Parmesan, and seasoning until well combined and silky.

→ Is it necessary to reserve pasta water?

Yes, adding reserved pasta water helps loosen the sauce and coat the pasta evenly.

→ What can I use instead of Parmesan for a dairy-free option?

Nutritional yeast or a vegan Parmesan alternative can be used to maintain the cheesy flavor without dairy.