Green Pesto Pasta Sun-Dried (Printable)

Vibrant basil pesto mixed with pasta and sun-dried tomatoes for a flavorful, easy-to-make dish.

# What You'll Need:

→ Pasta

01 - 14 oz dried pasta (penne or fusilli recommended)
02 - Salt, for boiling water

→ Pesto

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

→ Add-ins and Garnish

10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/4 cup freshly grated Parmesan cheese, for serving
12 - 1 tbsp toasted pine nuts, for garnish (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, pepper, and lemon juice (if using). Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
03 - In a large bowl, toss the hot drained pasta with the pesto, adding reserved pasta water as needed to achieve a silky sauce that coats the pasta evenly.
04 - Gently fold in the sliced sun-dried tomatoes.
05 - Serve immediately, topping with extra Parmesan and toasted pine nuts if desired.

# Cooking Tips:

01 -
  • The pesto comes together in minutes but tastes like you spent forever on it
  • Sun-dried tomatoes add this incredible chewy tang that cuts through the rich basil
  • It is the kind of meal that makes people ask for seconds without realizing how simple it was
02 -
  • Pesto darkens quickly, so toss it with pasta immediately or it will look muddy
  • The pasta water trick is not optional it is what transforms pesto from coating to sauce
03 -
  • If your basil looks sad, give the stems a fresh cut and stand them in water for an hour
  • Room temperature ingredients blend more smoothly than cold ones straight from the fridge

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