Green Pesto Pasta with Sun-Dried Tomatoes (Print Version)
A vibrant pasta dish combining aromatic basil pesto with sun-dried tomatoes and toasted pine nuts.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt for pasta water
→ Green Pesto
03 - 2 cups fresh basil leaves, loosely packed
04 - 1/3 cup grated Parmesan cheese
05 - 1/4 cup pine nuts or walnuts
06 - 2 garlic cloves, peeled
07 - 1/3 cup plus 1 tablespoon extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Additions
09 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
10 - 1/4 cup freshly grated Parmesan cheese for serving
11 - Fresh basil leaves for garnish, optional
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
02 - While pasta cooks, combine basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until finely chopped.
03 - With motor running, gradually drizzle in olive oil until a smooth, thick paste forms. Season with salt and pepper to taste.
04 - Return drained pasta to pot. Add pesto and toss to coat thoroughly, adding reserved pasta water by the splash if needed to achieve desired consistency.
05 - Gently fold in sliced sun-dried tomatoes, distributing evenly throughout pasta.
06 - Serve immediately, topped with extra Parmesan and fresh basil leaves if desired.
# Expert Suggestions:
01 -
- The pasta water trick creates a silky sauce that clings to every piece of pasta without being too thick or oily.
- Those little bursts of sweet-tart sun-dried tomatoes against the herbal pesto create a perfect balance that makes people close their eyes when they take the first bite.
02 -
- Never rinse your pasta after cooking or you'll wash away all the starch that helps the sauce cling to it.
- Making extra pesto and freezing it in ice cube trays gives you instant flavor bombs for future meals, a discovery that changed my weeknight cooking forever.
03 -
- Blanch your basil leaves in boiling water for 5 seconds then shock in ice water to preserve their bright green color in the pesto, a trick I learned from a chef friend that completely elevated my presentation.
- Reserve more pasta water than you think you need, as the pasta will continue absorbing liquid as it sits and might need additional moisture to maintain its silky texture.