Green Pesto Pasta Sun-Dried (Printable Version)
Vibrant pasta tossed with fresh basil pesto and sun-dried tomatoes, ideal for easy weeknight dining.
# What You Need:
→ Pasta
01 - 14 oz dried pasta (penne or fusilli recommended)
02 - Salt, for boiling water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 2 oz grated Parmesan cheese
06 - 2 garlic cloves
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper, to taste
09 - Juice of 1/2 lemon (optional)
→ Add-ins
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/4 cup freshly grated Parmesan cheese, for serving
12 - 1 tbsp toasted pine nuts, for garnish (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, pepper, and lemon juice (if using). Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
03 - In a large bowl, toss the hot drained pasta with the pesto, adding reserved pasta water as needed to achieve a silky sauce that coats the pasta evenly.
04 - Gently fold in the sliced sun-dried tomatoes.
05 - Serve immediately, topping with extra Parmesan and toasted pine nuts if desired.
# Expert Tips:
01 -
- The sauce comes together faster than the pasta water takes to boil
- Sun-dried tomatoes add this incredible chewy sweetness that balances the bright basil perfectly
02 -
- The pasta water is your secret weapon for silky sauce that actually sticks to the pasta
- Pesto oxidizes and turns brown quickly, but it still tastes fabulous even when it's not bright green
03 -
- If your basil has flowered, pinch off the flowers and use the leaves, they're still perfectly flavorful
- Freeze extra pesto in ice cube trays with a drizzle of olive oil on top to prevent browning