Green Pesto Pasta with Sun-Dried Tomatoes

I was digging through my pantry one evening, tired after a long workday, when I spotted a forgotten jar of sun-dried tomatoes alongside some basil that needed using. The vibrant red against deep green sparked something in me, and suddenly I was whisking together this pesto pasta instead of ordering takeout. The kitchen filled with the aroma of garlic and basil as I worked, and that improvised dinner became one of my most requested recipes.

Last summer, I brought this to a potluck at the park where everyone was supposed to bring something representing their heritage. While not Italian by blood, this dish represents my culinary soul. A friend's Italian grandmother tasted it, raised her eyebrows, and asked for my version of the recipe, which might be the highest compliment I've ever received in my cooking life.

Ingredients

• 400g dried pasta: Shapes with ridges or twists like fusilli or penne catch the pesto better than smooth shapes, something I learned after making this with spaghetti and watching all the good stuff slide to the bottom of the plate.
• Fresh basil leaves: The foundation of any good pesto, try to get them as fresh as possible, the more aromatic they are when you tear a leaf, the more flavorful your pesto will be.
• Pine nuts: Yes, they're expensive, but the buttery richness they bring is worth it, though walnuts make a surprisingly good substitute with a slightly different character.
• Sun-dried tomatoes: Look for ones packed in oil rather than dry-packed for this recipe, they're already tender and bring some of that flavored oil into the mix.
• Pasta water: This starchy liquid is liquid gold for bringing your sauce together, never pour it all down the drain.

Instructions

Boil with purpose:

Bring a large pot of water to a rolling boil, then add enough salt to make it taste like the sea. This seasons your pasta from the inside out as it cooks.

Craft the green gold:

While the pasta bubbles away, combine your basil, garlic, pine nuts, and Parmesan in a food processor. Watch as these individual ingredients transform into a bright green, fragrant paste that fills your kitchen with the smell of an Italian garden.

Achieve pesto perfection:

With the processor running, drizzle in your olive oil in a steady stream until the mixture comes together in a smooth, luxurious paste. You'll see it change from chunky to silky before your eyes.

Create the marriage:

Toss your drained pasta with the fresh pesto, adding splashes of that reserved pasta water until the sauce wraps around each piece of pasta like a silky blanket. The starch in the water helps the pesto cling rather than slide off.

Add sun-kissed contrast:

Fold in those ruby-red sun-dried tomatoes, seeing how they create little pops of color throughout the green-coated pasta. Their chewy texture and concentrated flavor will contrast beautifully with the fresh, herbal pesto.

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The first time I served this to my partner, we were eating on the balcony as the sun set, a bottle of crisp white wine between us. There was something about the combination of the fresh, herbal pesto and the intense sun-dried tomatoes that made us both pause our conversation and just enjoy the moment. Now whenever I make it, no matter the weather or occasion, it brings back that feeling of a perfect summer evening.

Substitution Ideas

After experimenting with this recipe countless times, I've found you can swap the pine nuts for toasted walnuts or even sunflower seeds if allergies are a concern. The flavor profile shifts slightly, becoming earthier with walnuts or lighter with sunflower seeds, but both versions have their own charm and don't compromise the essential character of the dish.

Making It Ahead

One Sunday afternoon, facing a hectic week ahead, I discovered this dish actually improves overnight in the refrigerator as the flavors meld together. Just undercook the pasta slightly if you're planning to reheat it, and add a splash of water when warming to revive the sauce. The pesto might darken a bit, but the flavor remains just as vibrant.

Serving Suggestions

After years of serving this dish in different settings, I've found a few perfect pairings that elevate the entire experience. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast that cleanses the palate between bites of the rich pasta.

• For a complete meal, add some grilled chicken or sautéed shrimp on top, allowing the pesto to sauce both the pasta and the protein.
• A crusty piece of garlic bread on the side never disappoints, especially when you need something to capture any stray bits of pesto sauce left on the plate.
• Remember to serve at just slightly warmer than room temperature, as extreme heat can dull the fresh flavors of the basil.

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This green pesto pasta has become more than just a recipe in my collection, it's a reliable friend that never disappoints whether I'm cooking for myself or hosting a dinner party. It reminds me that sometimes the simplest combinations create the most memorable meals.

Recipe Questions & Answers

→ Can I make pesto ahead of time?

Yes, pesto keeps well in the refrigerator for up to 5 days when stored in an airtight container. You can also freeze it for up to 3 months. If freezing, consider omitting the Parmesan and adding it fresh when serving for better texture.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that helps emulsify and thin the pesto sauce, allowing it to coat the pasta evenly. It creates a silky consistency that helps the flavors meld together beautifully.

→ Can I substitute pine nuts with other options?

Absolutely. Walnuts, almonds, sunflower seeds, or pumpkin seeds work wonderfully. Each brings a slightly different flavor profile, so choose based on your preferences or dietary needs.

→ Is this dish suitable for vegans?

Yes, simply replace Parmesan cheese with nutritional yeast in both the pesto and for garnishing. The nutritional yeast provides a similar umami depth while keeping the dish completely plant-based.

→ How do I achieve the perfect pasta texture?

Cook the pasta to al dente, which means it should be tender but still have a slight firmness when bitten. Follow the package instructions but taste a minute or two before the suggested time to find your preferred texture.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the fresh basil and sun-dried tomato flavors beautifully. Their acidity cuts through the richness of the olive oil and cheese.