Green pesto pasta with tomatoes (Print Version)
Fresh basil and sun-dried tomatoes elevate this vibrant pasta for a speedy, satisfying meal.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, linguine, or penne)
02 - Salt for pasta water
→ Pesto
03 - 2 cups loosely packed fresh basil leaves
04 - 2 garlic cloves
05 - 1/3 cup pine nuts (walnuts may substitute)
06 - 2/3 cup freshly grated Parmesan cheese
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
09 - Juice of 1/2 lemon (optional)
→ Extras
10 - 3.5 oz sun-dried tomatoes (oil-packed, drained and sliced)
11 - 1/4 cup freshly grated Parmesan cheese for serving
12 - 2 tbsp toasted pine nuts for garnish (optional)
13 - Fresh basil leaves for garnish
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - Combine basil leaves, garlic, pine nuts, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. With machine running, gradually drizzle in olive oil until smooth and emulsified. Season with salt and pepper to taste.
03 - Transfer hot drained pasta to a large mixing bowl. Add pesto and toss thoroughly, incorporating reserved pasta water as needed to achieve a silky, cohesive sauce texture.
04 - Gently fold in sliced sun-dried tomatoes until evenly distributed throughout the pasta.
05 - Plate immediately and garnish with additional Parmesan, toasted pine nuts, and fresh basil leaves.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something from a tiny Italian restaurant
- The pesto clings to every strand of pasta and the sun-dried tomatoes add this sweet chewy surprise in every bite
02 -
- Pesto oxidizes and turns brown quickly so make it right before you plan to eat and press plastic wrap directly onto the surface if storing
- The pasta water is crucial it contains starch that helps the pesto cling to every strand of pasta
03 -
- Double the pesto and freeze half in ice cube trays for instant future meals
- Toast your pine nuts in a dry pan until golden and fragrant it only takes 2 minutes but changes everything