Green Pesto Pasta Tomatoes

The smell of basil hitting the food processor always pulls me into the kitchen, no matter what else I'm doing. I discovered this pesto pasta combination on a Tuesday evening when I needed something vibrant but had zero energy for anything complicated. The sun-dried tomatoes were an impulse buy from the back of my pantry that turned out to be the secret ingredient I didn't know I was missing.

Last summer, my sister visited and we made three batches in one week because she couldn't stop talking about the balance between the bright basil and those chewy, tangy tomatoes. We ate it on the balcony with cheap wine and let the pasta get slightly lukewarm, which somehow made it even better.

Ingredients

• 350 g dried penne or fusilli pasta: These shapes catch the pesto beautifully in their ridges and hollows
• Salt for pasta water: This is your only chance to season the pasta itself, so be generous
• 50 g fresh basil leaves, packed: The basil must be completely dry before processing or the pesto will turn muddy and separate
• 50 g pine nuts, lightly toasted: Toasting them in a dry pan for 3 minutes transforms their flavor from mild to deeply nutty
• 60 g grated Parmesan cheese: Use freshly grated for the best melt and avoid pre-grated which has anti-caking agents
• 2 cloves garlic, peeled: One clove is mild, two gives you that proper garlic kick you want in pesto
• 120 ml extra virgin olive oil: The oil carries all the flavors, so use the good stuff you'd drizzle on salad
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust, remembering the Parmesan is already salty
• Juice of 1/2 lemon: This brightens everything and prevents the basil from oxidizing and turning dark
• 100 g sun-dried tomatoes in oil: Drain them well and slice them into thin strips so they distribute evenly
• 30 g freshly grated Parmesan for serving: A final blanket of cheese on top melts slightly against the hot pasta
• Fresh basil leaves for garnish: Whole leaves look gorgeous and remind everyone what they're eating

Instructions

Boil the pasta water:

Fill your largest pot with water, add a palmful of salt until it tastes like the ocean, and bring it to a rolling boil

Cook the pasta:

Add the pasta and stir immediately to prevent sticking, then cook until it still has a slight bite in the center

Reserve the pasta water:

Before draining, scoop out 1/2 cup of the starchy cooking water which is liquid gold for sauce consistency

Toast the pine nuts:

Shake them in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant, watching constantly like a hawk

Make the pesto base:

Pulse the basil, pine nuts, Parmesan, garlic, salt, and pepper in your food processor until everything is finely chopped and uniform

Add the liquids:

With the motor running, pour in the olive oil and lemon juice in a steady stream until you have a smooth, vibrant green sauce

Taste and adjust:

The pesto should taste bright and salty enough that you'd eat it straight from the spoon

Combine everything:

Dump the hot pasta into a large bowl, pour over the pesto, and toss vigorously to coat every single piece

Loosen if needed:

Add the reserved pasta water a splash at a time if the sauce feels too thick or clings heavily

Fold in the tomatoes:

Gently stir in the sun-dried tomatoes so they don't break apart too much but are evenly distributed

Serve immediately:

Plate it while still steaming hot, shower with the extra Parmesan, and tuck a few whole basil leaves on top like little green flags

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This recipe became my go-to for new neighbors and first dates because it's impossible to mess up but always looks impressive. Something about the vibrant green against the red tomatoes makes people think you tried much harder than you actually did.

Making It Your Own

I've experimented with adding spinach to stretch the basil when my garden wasn't producing enough, and honestly, the earthier flavor works beautifully with the sun-dried tomatoes. Sometimes I throw in a handful of arugula right at the end for a peppery kick that cuts through all that richness.

Storage and Make-Ahead

The pesto keeps in a sealed jar in the fridge for up to a week, though you should press a piece of plastic wrap directly onto the surface to prevent oxidation. I sometimes make a double batch and freeze the extra in ice cube trays, then pop the frozen cubes into a freezer bag for those nights when cooking feels like climbing a mountain.

Serving Suggestions

This pasta wants nothing more than a simple green salad dressed with nothing but lemon and olive oil, plus maybe some crusty bread for mopping up that last bit of pesto at the bottom of the bowl. In summer, I serve it at room temperature, which somehow intensifies all the flavors and makes it perfect for picnics or potlucks.

• A crisp white wine like Pinot Grigio cuts through the oil beautifully
• Grilled chicken or shrimp on top makes it a complete dinner
• Save some whole sun-dried tomatoes for the prettiest garnish

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The best pasta I've ever eaten was this exact recipe, made by a friend who'd never cooked before but followed her instincts about what looked and smelled right. Trust your senses and this dish will treat you well.

Recipe FAQs

→ How can I make the pesto creamier?

Slowly drizzle olive oil while blending to achieve a smooth, creamy texture. Adjust lemon juice and salt to balance flavors.

→ What pasta types work best with this dish?

Short pasta like penne or fusilli hold the pesto well, allowing the sauce to coat each piece evenly.

→ Can sun-dried tomatoes be substituted?

Yes, semi-dried tomatoes or roasted cherry tomatoes offer a similar tangy sweetness and texture.

→ How to preserve the bright green color of the pesto?

Use fresh basil and blend quickly. Adding lemon juice also helps maintain the vibrant color.

→ What tips improve the flavor of pine nuts?

Lightly toasting pine nuts enhances their nutty aroma and adds depth to the pesto.