Green Pesto Pasta Tomatoes (Printable Version)
A bright pasta dish combining fresh basil pesto and sun-dried tomatoes for a light, tasty meal.
# What You'll Need:
→ Pasta Base
01 - 14 oz dried pasta (penne or fusilli)
02 - Salt, for boiling water
→ Fresh Basil 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
09 - Juice of 1/2 lemon (optional)
→ Add-ins and Garnishes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/4 cup freshly grated Parmesan cheese
12 - 1 tbsp toasted pine nuts (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain pasta thoroughly.
02 - While pasta cooks, add basil, pine nuts, Parmesan, garlic, olive oil, salt, pepper, and lemon juice to a food processor. Blend until completely smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning.
03 - Transfer hot drained pasta to a large mixing bowl. Pour pesto over pasta and toss vigorously to coat evenly. Add reserved pasta water a tablespoon at a time until sauce reaches silky, clinging consistency.
04 - Gently fold sliced sun-dried tomatoes into the pesto-coated pasta, distributing evenly throughout.
05 - Plate immediately. Top each serving with additional grated Parmesan and toasted pine nuts if desired. Serve while hot.
# Expert Hints:
01 -
- The homemade pesto tastes infinitely better than anything from a jar, and it comes together in minutes
- Sun-dried tomatoes add these incredible chewy bursts of tangy sweetness that balance the rich basil sauce perfectly
02 -
- The pasta water is your secret weapon for turning thick pesto into a clinging, glossy sauce
- Pesto darkens quickly, but that squeeze of lemon juice helps preserve its bright green color
03 -
- Make double the pesto and freeze half in ice cube trays for future quick meals
- For nut allergies, sunflower seeds create a surprisingly similar texture and mild flavor