Green Pesto Pasta Tomatoes (Printer-friendly)

A vibrant basil pesto pasta with sun-dried tomatoes, perfect for a quick and tasty meal.

# What you'll need:

→ Pasta

01 - 14 oz dried pasta (spaghetti, linguine, or penne)
02 - Salt for pasta water

→ Pesto

03 - 2 cups loosely packed fresh basil leaves
04 - 2 garlic cloves
05 - 1/3 cup pine nuts or walnuts
06 - 2/3 cup freshly grated Parmesan cheese
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
09 - Juice of 1/2 lemon (optional)

→ Extras

10 - 3.5 oz oil-packed sun-dried tomatoes, drained and sliced
11 - 1/4 cup freshly grated Parmesan cheese for serving
12 - 2 tbsp toasted pine nuts for garnish (optional)
13 - Fresh basil leaves for garnish

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - In a food processor or blender, combine basil leaves, garlic, pine nuts, Parmesan, and lemon juice if using. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
03 - In a large mixing bowl, toss the hot drained pasta with the pesto, adding a splash of reserved pasta water as needed to create a silky sauce.
04 - Add sliced sun-dried tomatoes and toss gently to combine.
05 - Serve immediately, garnished with extra Parmesan, toasted pine nuts, and fresh basil leaves.

# Expert Tips:

01 -
  • The homemade pesto tastes infinitely brighter than anything from a jar
  • It comes together in under 30 minutes but tastes like you spent all afternoon cooking
  • The sun-dried tomatoes add umami depth that keeps you coming back for seconds
02 -
  • Pesto oxidizes and turns brown quickly. Make it right before serving and store any leftovers pressed against plastic wrap to minimize air exposure.
  • The pasta continues absorbing sauce as it sits so this dish tastes best immediately after tossing. If you need to hold it keep some pasta water aside to loosen it up.
03 -
  • Reserve more pasta water than you think you need. Having extra on hand means you can adjust the sauce consistency until it is perfect.
  • If your basil looks wilted give the stems a fresh cut and stand them in a glass of water for an hour before using. They will perk right back up.

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