Green Pesto Pasta Tomatoes (Printable View)
Penne tossed in basil pesto and sun-dried tomatoes for a bright, flavorful Italian main dish.
# Ingredient List:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
02 - Salt for pasta water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts, lightly toasted
05 - 2 oz grated Parmesan cheese
06 - 2 cloves garlic, peeled
07 - 1/2 cup extra virgin olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1/2 lemon
→ Add-ins
11 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
12 - 1/4 cup freshly grated Parmesan for serving
13 - Fresh basil leaves for garnish
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente per package directions. Reserve 1/2 cup pasta water before draining.
02 - Combine basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil and lemon juice until smooth and creamy. Adjust seasoning to taste.
03 - Toss hot drained pasta with pesto in a large mixing bowl. Add reserved pasta water as needed to achieve desired consistency.
04 - Fold in sliced sun-dried tomatoes until evenly distributed throughout the pasta.
05 - Plate immediately topped with additional grated Parmesan and fresh basil leaves if desired.
# Expert Suggestions:
01 -
- The sun-dried tomatoes add this incredible chewy tang that cuts through the rich pesto like a bright surprise in every bite
- You can have restaurant-quality pasta on the table in under 30 minutes while barely breaking a sweat
02 -
- That pasta water is liquid gold—never skip reserving it because it's what transforms a good pesto pasta into an incredibly silky, restaurant-quality dish
- The pesto can turn brown if exposed to air too long, so press a piece of plastic wrap directly onto the surface if you're making it ahead
03 -
- Toasting your pine nuts in a dry pan over medium heat, shaking constantly, prevents them from burning and brings out their natural oils for deeper flavor
- Adding a small ice cube to the pesto while processing helps keep the basil bright green and prevents oxidation from the heat of the motor