Green Pesto Pasta Sun-Dried (Printable)

Vibrant pasta with fresh basil pesto and tangy sun-dried tomatoes for a quick, flavorful meal.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt, for pasta water

→ Pesto

03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts as a substitute)
05 - 1/2 cup grated Parmesan cheese
06 - 2 garlic cloves, peeled
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper, to taste

→ Add-ins

09 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
10 - 1/4 cup freshly grated Parmesan cheese, for serving
11 - Fresh basil leaves, for garnish

# Directions:

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 cooking water before draining.
02 - While pasta cooks, combine basil, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, gradually drizzle in olive oil until smooth and well blended. Season with salt and pepper to taste.
03 - Drain the pasta and return to the pot. Add the pesto sauce and toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
04 - Gently fold in sliced sun-dried tomatoes. Serve immediately, topped with additional Parmesan cheese and fresh basil leaves.

# Cooking Tips:

01 -
  • It comes together in under 30 minutes but tastes like you spent all day cooking
  • The sun-dried tomatoes add this sweet tangy punch that makes every bite interesting
  • You probably have everything in your pantry right now
02 -
  • Pesto oxidizes and turns brown quickly so make it right before you need it
  • The pasta water is your secret weapon for silky restaurant-style coating
  • Dont rinse the pasta after draining or the sauce wont stick properly
03 -
  • Room temperature ingredients emulsify better so take everything out of the fridge before you start
  • If the pesto seems too thick, thin it with more pasta water not more oil

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