Green Pesto Pasta Sun-Dried (Printable Version)

Vibrant pasta tossed in fresh basil pesto with tangy sun-dried tomatoes and a hint of Parmesan cheese.

# What You'll 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 as a substitute)
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

# Directions:

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 - While pasta cooks, combine fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves in a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until smooth and creamy. Season with salt and pepper to taste.
03 - Drain the cooked pasta and return it to the warm pot. Add the prepared pesto and toss thoroughly to coat every piece of pasta evenly. Add reserved pasta water as needed to achieve desired consistency.
04 - Gently fold in the sliced sun-dried tomatoes, distributing them throughout the pasta.
05 - Portion the pasta onto plates and top with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.

# Expert Hints:

01 -
  • It comes together in 25 minutes but tastes like something from an Italian restaurant
  • The sun-dried tomatoes add this perfect tangy chew that balances the rich pesto
02 -
  • Don't wash your basil leaves. The water clinging to them can make the pesto separate and turn brown faster.
  • If your pesto tastes too bitter, add a tiny pinch of sugar. It balances the basil's natural compounds.
  • Never heat the pesto after adding it to the pasta. The basil loses its bright color and fresh flavor if cooked again.
03 -
  • If making ahead, undercook the pasta by 2 minutes. It'll finish cooking when you toss it with the pesto.
  • Room temperature ingredients make for a smoother, creamier pesto. Take everything out of the fridge 20 minutes before starting.

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