Save to Pinterest This dish brings together al dente pasta with a fresh basil pesto made from pine nuts, garlic, Parmesan, and olive oil. The sauce is enriched with a little reserved pasta water for a silky texture. Tangy sun-dried tomatoes add bursts of flavor and depth. Garnished with additional Parmesan and toasted pine nuts, it’s perfect for a quick, satisfying lunch or dinner. Simple substitutions like walnuts for pine nuts or vegan cheese keep it adaptable. Serve with crisp white wine or sparkling water with lemon for a refreshing finish.
The smell of fresh basil hitting the food processor still takes me back to my tiny apartment kitchen, where I'd make pesto while my roommate studied at the table. Sun-dried tomatoes were a discovery that transformed this from ordinary pasta into something that felt restaurant-worthy. Now it's my go-to when I want something vibrant but don't have hours to spend cooking.
I made this for a friend who swore she hated pesto after one bad restaurant experience. She took three bites, looked at me with total surprise, and asked for the recipe right then. Sometimes the simplest dishes are the ones that convert people.
Ingredients
- Pasta: Penne or fusilli catch the pesto beautifully, but whatever shape you have works
- Fresh basil: Really pack those leaves down when measuring, and don't be shy about the amount
- Pine nuts: Toasting them first brings out this incredible nutty sweetness, though walnuts work in a pinch
- Grated Parmesan: Buy a block and grate it yourself, the texture difference is worth the extra minute
- Garlic cloves: Fresh garlic makes all the difference here, don't substitute garlic powder
- Extra virgin olive oil: This carries so much flavor, use the good stuff if you can
- Sun-dried tomatoes in oil: Drain them well and slice thin so they distribute evenly throughout
- Lemon juice: Just a squeeze brightens everything and keeps the basil from darkening
Instructions
- Get the pasta water going:
- Bring a large pot of generously salted water to a rolling boil, then cook pasta until al dente. Before draining, scoop out about 60 ml of that starchy cooking water and set it aside.
- Make the pesto magic:
- While pasta works, toss basil, nuts, Parmesan, garlic, olive oil, salt, pepper, and lemon juice into your food processor. Blend until smooth, stopping to scrape down the sides and give it a taste.
- Bring it all together:
- Toss the hot drained pasta with the pesto, adding that reserved pasta water a splash at a time until everything's silky and evenly coated.
- Add the final touches:
- Gently fold in the sliced sun-dried tomatoes, then serve right away with extra Parmesan scattered on top.
Save to Pinterest This dish became my signature contribution to potlucks after the time a host asked for the recipe three separate times throughout the evening. Something about the combination of fresh basil and those chewy tomatoes makes people assume it took way more effort than it actually did.
Making It Your Own
Once you've got the basic technique down, this recipe welcomes all kinds of additions. I've tossed in baby spinach when I needed to use up a wilting bunch, added arugula for a peppery bite, and even folded in shredded rotisserie chicken for protein-hungry friends. The pesto base is incredibly forgiving.
Choosing Your Tomatoes
Not all sun-dried tomatoes are created equal. The ones packed in oil tend to be more tender and flavorful than the dry, bagged variety. If you're using dry ones, give them a quick soak in warm water first, then drain well before slicing.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully. For non-drinkers, sparkling water with a wedge of lemon works just as well to refresh your palate between bites. Simple green salads with vinaigrette make a perfect light companion.
- Toast your extra pine nuts in a dry pan until golden, they add such a nice crunch on top
- If the pesto feels too thick, remember that pasta water is your best friend
- This pasta doesn't reheat as gracefully as some dishes, it's best enjoyed fresh and hot
Save to Pinterest There's something so satisfying about a dish that comes together this quickly yet tastes like it required so much more thought and effort. Enjoy every vibrant bite.
Recipe FAQs
- → What type of pasta works best?
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Penne or fusilli work well as their shape holds the pesto sauce effectively.
- → Can I substitute pine nuts?
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Yes, walnuts make a great alternative for a slightly different flavor and texture.
- → How do I get a smooth pesto sauce?
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Blend basil, nuts, garlic, Parmesan, olive oil, and seasoning until creamy, scraping down the sides as needed.
- → What does reserved pasta water do?
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Adding a bit of this starchy water helps the pesto coat the pasta evenly and adds silkiness.
- → How are sun-dried tomatoes used in the dish?
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They are drained, sliced, and gently folded into the pasta for bursts of tangy flavor.
- → Are there any suggested serving options?
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Top with extra Parmesan and toasted pine nuts, and pair with a crisp Pinot Grigio or lemon sparkling water.
