Go Back
- 2 cups pasta (fusilli or penne) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1/2 cup fresh basil leaves - 1/4 cup walnuts, toasted - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Fresh basil leaves, for garnish Choosing the Right Pasta I love using fusilli or penne for this dish. These shapes hold the pesto well. Fusilli twists catch the sauce, while penne’s hollow shape makes each bite flavorful. You can use any pasta you enjoy, but these two are perfect for this recipe. Fresh vs. Jarred Sun-Dried Tomatoes You can choose fresh sun-dried tomatoes or jarred ones. Fresh tomatoes pack a punch of flavor, but jarred tomatoes are easy and ready to go. If you use jarred ones, make sure to drain them well. This helps keep the sauce from being too oily. This combination of ingredients brings out that rich, tangy taste in the pesto. You can find the full recipe at the end of this article. - Boiling and Draining First, fill a large pot with water. Add a good pinch of salt. Bring the water to a boil. Once boiling, add 2 cups of your chosen pasta, like fusilli or penne. Cook it according to the package instructions, usually around 8-10 minutes. Taste a piece to check for doneness. Drain the pasta in a colander but save about 1/2 cup of the pasta water. This water helps later. - Reserving Pasta Water Why save the pasta water? It is starchy and helps the sauce cling to the pasta. This small step makes a big difference in flavor and texture. - Blending Ingredients in a Food Processor In a food processor, add 1 cup of drained sun-dried tomatoes, 1/2 cup of fresh basil leaves, and 1/4 cup of toasted walnuts. Also, add 1/2 cup of grated Parmesan cheese and 2 cloves of minced garlic. Pulse the mixture until it is finely chopped and well mixed. - Adjusting Consistency with Pasta Water While blending, slowly add 1/4 cup of olive oil. This creates a creamy texture. If the pesto is too thick, add a bit of the reserved pasta water. Mix until you reach your desired consistency. - Tossing with Pasta In a large bowl, combine your cooked pasta with the sun-dried tomato pesto. Toss well to coat all the pasta evenly. This step ensures every bite is packed with flavor. - Garnishing Tips To serve, plate the pasta in wide bowls. Top with halved cherry tomatoes and fresh basil leaves. You can also drizzle more olive oil or add extra Parmesan for a tasty finish. Enjoy this vibrant dish! For the complete instructions, check out the Full Recipe. Adjusting for Taste: Salt and Seasoning The right salt can elevate your pesto. Start with a small pinch. Taste it. Add more if needed. Fresh basil and sun-dried tomatoes have their own saltiness. So, go easy. You want the flavors to shine, not drown in salt. If you like heat, a pinch of red pepper flakes works great. It adds a nice kick. Storage Tips for Leftover Pesto Store leftover pesto in an airtight container. Cover the top with a thin layer of olive oil. This keeps it fresh longer. In the fridge, it lasts about a week. You can also freeze pesto. Use ice cube trays for easy portions. Just pop them out when you need a burst of flavor. Alternative Cooking Methods for Pasta You can cook pasta in various ways. The classic boiling method works well. But you can also try baking. For baked pasta, mix it with pesto and cheese, then bake until golden. Another option is to use a microwave. Just add water and pasta in a microwave-safe bowl. Cook in short bursts, stirring often until tender. Toasting Walnuts for Maximum Flavor Toasting walnuts boosts their flavor. Place them in a dry skillet over medium heat. Stir them often for about 5 minutes. They will turn slightly golden and smell nutty. This simple step makes the pesto richer and tastier. Let them cool before adding to the food processor. {{image_2}} You can boost your sun-dried tomato pesto pasta with proteins. Grilled chicken or shrimp adds great flavor. Simply grill them, slice, and mix with the pasta. For a vegetarian option, use chickpeas or tofu. Both add protein and make the dish hearty. Just sauté them until golden before mixing in. To change the flavor, add spices like red pepper flakes or Italian herbs. A little heat makes the dish exciting. You can also make creamy versions. Add heavy cream or cashew cream for a rich twist. This gives a smooth texture and a lovely taste. Adjust the amount based on your preference. To keep your sun-dried tomato pesto pasta fresh, store leftovers in an airtight container. This helps prevent the pasta from drying out. Place it in the fridge. It will stay good for about three days. For best taste, eat it sooner. If you want to save it longer, freeze it. Use a freezer-safe container or a zip-top bag. Remove as much air as you can. Label the bag with the date. The pasta can last up to three months in the freezer. When reheating, avoid using the microwave if you can. It can make the pasta chewy. Instead, use a skillet. Heat it on low. Add a splash of olive oil or reserved pasta water to help it warm up and stay moist. Stir gently to combine all the flavors again. If you must use a microwave, do so in short bursts. Stir between each burst to heat evenly. Always cover the pasta with a damp paper towel to keep it from drying out. Enjoy your meal again, just like the first time! To make sun-dried tomato pesto, follow these simple steps: - In a food processor, add 1 cup of sun-dried tomatoes, 1/2 cup of fresh basil leaves, 1/4 cup of toasted walnuts, 1/2 cup of grated Parmesan cheese, and 2 minced garlic cloves. - Pulse until everything is finely chopped and mixed well. - With the processor running, slowly add 1/4 cup of olive oil. - Blend until the mixture is smooth. - If the pesto is too thick, add some pasta water. This will help thin it to your liking. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes have a rich, deep taste. Fresh tomatoes are juicy and mild. If you choose fresh, roast them first to enhance their flavor. This will give you a taste closer to sun-dried tomatoes. Sun-dried tomato pesto pasta pairs well with many dishes. - Grilled chicken or shrimp add protein and flavor. - You can serve it with a simple green salad for a fresh crunch. - Garlic bread or toasted baguette slices are great for dipping. - For a vegetarian option, add roasted veggies or chickpeas. Sun-dried tomato pesto lasts about 5 to 7 days in the fridge. Store it in an airtight container. To keep it fresh, cover the surface with a layer of olive oil. This helps prevent air exposure. For longer storage, consider freezing the pesto. It can last up to 3 months in the freezer. The Sun-Dried Tomato Pesto Pasta is a quick and tasty dish. It takes just 25 minutes to make and serves four people. You start by cooking your pasta until it is al dente. While the pasta cooks, you blend sun-dried tomatoes, fresh basil, walnuts, garlic, and Parmesan cheese in a food processor. This mixture becomes your pesto. Next, you drizzle in olive oil to create a creamy texture. If your pesto is too thick, add a bit of reserved pasta water to thin it out. Once the pasta is cooked, you combine it with the pesto in a large bowl. Toss it well to coat every piece of pasta. You can season it with salt and pepper to your liking. For a nice touch, add halved cherry tomatoes and fresh basil leaves on top when serving. This dish is not just simple; it bursts with flavor! For the complete recipe, check out the Full Recipe section above. You’ve learned how to make a tasty sun-dried tomato pesto pasta. We covered the right ingredients, step-by-step cooking methods, and ways to customize your dish. Remember, adjusting flavors and adding proteins can make it your own. Store leftovers properly to enjoy later. With easy tips and variations, you can create a dish that pleases everyone. Enjoy cooking and sharing this delicious meal!

Sun-Dried Tomato Pesto Pasta

Indulge in a delightful Sun-Dried Tomato Pesto Pasta that's bursting with flavor! This easy recipe combines al dente pasta with a rich pesto made from sun-dried tomatoes, fresh basil, and walnuts. Perfect for a quick weeknight dinner or impressing guests, it takes just 25 minutes to create. Click through to discover the step-by-step instructions and tips for serving this delicious dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups pasta (fusilli or penne)

1 cup sun-dried tomatoes, packed in oil, drained and chopped

1/2 cup fresh basil leaves

1/4 cup walnuts, toasted

1/2 cup grated Parmesan cheese

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh basil leaves, for garnish

Instructions
 

Begin by cooking the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of pasta water.

    In a food processor, combine the sun-dried tomatoes, fresh basil, toasted walnuts, Parmesan cheese, and minced garlic. Pulse until finely chopped and well mixed.

      With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth and creamy consistency. If it's too thick, add a bit of the reserved pasta water to thin it out.

        In a large mixing bowl, combine the cooked pasta with the sun-dried tomato pesto. Toss until the pasta is evenly coated.

          Season with salt and pepper to taste. You can add more olive oil for a richer flavor if desired.

            For serving, plate the pasta and top it with halved cherry tomatoes and fresh basil leaves for garnish.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the pasta in wide, shallow bowls, drizzled with a bit of extra olive oil and topped with additional grated Parmesan for a beautiful finish.