Green Pesto Pasta Tomatoes (Printable)
Pasta in basil pesto with sun-dried tomatoes for a bright, satisfying dish ready in 25 minutes.
# What You Need:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
02 - Salt for pasta water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts, lightly toasted
05 - 2 oz grated Parmesan cheese
06 - 2 cloves garlic, peeled
07 - 1/2 cup extra virgin olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1/2 lemon
→ Add-ins
11 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
12 - 1/4 cup freshly grated Parmesan for serving
13 - Fresh basil leaves for garnish
# How to Make It:
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 water, then drain the pasta.
02 - In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped. With the motor running, drizzle in olive oil and lemon juice until the pesto is smooth and creamy. Taste and adjust seasoning if needed.
03 - In a large mixing bowl, toss the hot drained pasta with the pesto, adding a bit of reserved pasta water to loosen the sauce as needed.
04 - Stir in the sliced sun-dried tomatoes until evenly distributed.
05 - Serve immediately, topped with extra Parmesan and fresh basil leaves if desired.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
- The pesto keeps beautifully in the fridge for quick weekday meals
02 -
- Overprocessing basil in the food processor can turn it bitter and dark, so pulse just until combined
- The pesto will thicken as it sits, so always reserve that pasta water even if you think you won't need it
03 -
- Room temperature ingredients emulsify better, so take everything out of the fridge before you start
- Wash and thoroughly dry your basil the morning you plan to make this, or it'll turn into a watery mess