Go Back
- 2 cups pasta (fusilli or penne) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1/2 cup fresh basil leaves, tightly packed - 1/4 cup walnuts, lightly toasted - 1/2 cup freshly grated Parmesan cheese - 1/4 cup extra virgin olive oil - 2 cloves garlic, finely minced - Salt and freshly cracked black pepper, to taste - Cherry tomatoes, halved (for garnish) - Extra fresh basil leaves, for garnish I love using fresh and simple ingredients for this dish. The sun-dried tomatoes add a rich flavor. They bring a sweet and tangy taste that pairs well with the pasta. Fresh basil adds a bright note. It gives a lovely aroma. Walnuts give a nice crunch and depth to the pesto. The Parmesan cheese melts into the dish, adding creaminess. Extra virgin olive oil binds everything together. It makes the pesto smooth and easy to mix. Garlic offers a bold kick, enhancing all the flavors. You can also add some optional ingredients. Red pepper flakes add a spicy touch. A splash of lemon juice gives a fresh brightness. Both can take your dish to the next level. For the full recipe, check out the sections below to see how to bring these flavors together! - Bring salted water to a boil. - Cook pasta according to package directions. Start by boiling salted water in a large pot. The salt helps to flavor the pasta. Once the water bubbles, add your chosen pasta. I like fusilli or penne for this dish. Cook until the pasta is al dente. This means it should be firm but not hard. Reserve about half a cup of the water. Drain the pasta and set it aside in a large bowl. - Combine ingredients in a food processor. - Blend until smooth and creamy. While your pasta cooks, let's make the pesto. In a food processor, add sun-dried tomatoes, fresh basil, toasted walnuts, grated Parmesan, and minced garlic. Pulse until everything is finely chopped. This step releases the flavors. Next, with the processor running, slowly pour in the olive oil. Blend until it is smooth and creamy. If it’s too thick, add some reserved pasta water to reach your desired texture. - Mix pesto with pasta. - Season and garnish before serving. Now, it’s time to combine the pasta and pesto. Add the pesto to the drained pasta in the bowl. Toss gently so every piece gets covered in that vibrant sauce. Season with salt and pepper to taste. You can also add a splash more olive oil for extra flavor. Finally, plate your pasta. Garnish with halved cherry tomatoes and fresh basil leaves for a beautiful finish. Enjoy your meal! How to cook pasta al dente Cooking pasta al dente means it is firm to the bite. Start by boiling salted water. Once it boils, add your pasta. Check the package for cooking time but taste a minute early. It should be cooked but still have a slight bite when you chew. Importance of reserving pasta water Always save some pasta water before draining. The starchy water helps your sauce stick to the pasta. If your pesto seems dry, add a splash of this water to make it creamy. Using fresh ingredients for better flavor Fresh ingredients make your pesto pop with taste. Choose vibrant basil leaves and high-quality sun-dried tomatoes. Fresh Parmesan cheese adds a rich, nutty flavor that store-bought cheese lacks. Alternative nuts for the pesto While walnuts work well in this recipe, feel free to try other nuts. Pine nuts are classic, but you can use almonds or pecans for a twist. Each nut brings a different taste and texture to your pesto. Best garnish options Garnish your pasta for a beautiful finish. Halved cherry tomatoes add color and freshness. Extra basil leaves also brighten the plate and enhance the flavor. Pairing with salads or proteins This pasta pairs well with a light salad or chicken. A simple arugula salad complements its rich flavors. Grilled chicken or shrimp adds protein and makes the meal hearty. For the full recipe, check out the Sun-Dried Tomato Pesto Pasta Delight. {{image_4}} For those with dietary needs, I have great options. - Gluten-free pasta options: You can use gluten-free pasta like brown rice or chickpea pasta. Both options work well. They cook nicely and blend well with the pesto. - Vegan adaptations: To make this dish vegan, skip the cheese. Use nutritional yeast instead for a cheesy flavor. You can also add more nuts for protein. Adding different herbs can change the dish's taste. - Adding different herbs like parsley: Fresh parsley adds a bright touch. It pairs well with the sun-dried tomatoes. You can also try basil, oregano, or thyme. Each herb gives a unique flavor. - Using sun-dried tomato pesto on other dishes: This pesto is not just for pasta. You can spread it on sandwiches or use it as a dip. It works well with grilled veggies or on pizza, too. Using fresh, seasonal ingredients makes the dish better. - Incorporating seasonal vegetables: Add veggies like zucchini or bell peppers in summer. In winter, try adding spinach or kale. These veggies not only add color but also extra nutrients. - Adapting for summer or winter flavors: In summer, use lighter flavors like lemon zest. For winter, consider adding roasted garlic for a warm taste. Each season brings new possibilities for this dish. These variations can make your sun-dried tomato pesto pasta even more exciting. Feel free to explore these ideas and see what you like best! For the full recipe, check out the recipe section above. To store leftover Sun-Dried Tomato Pesto Pasta, place it in an airtight container. This keeps the pasta fresh and tasty. Make sure to cool the pasta to room temperature before sealing it up. In the fridge, it lasts for about 3 to 5 days. Always check for any off smells or changes in texture before eating. You can freeze any leftover pesto for later use. Here’s how: - Pour the pesto into a freezer-safe container or ice cube tray. - Seal tightly to prevent freezer burn. - Label the container with the date for easy reference. It can stay frozen for up to 3 months. When you’re ready to use it, thaw the pesto overnight in the fridge. For quicker thawing, place the container in warm water. When reheating your pasta, you want to keep it moist. Here are some best practices: - Use a microwave-safe dish and cover it with a damp paper towel. This adds steam and keeps the pasta from drying out. - For stovetop reheating, add a splash of water or extra olive oil to the pan. This helps revive the pasta. By adding moisture and using gentle heat, your pasta will taste just as good as when you first made it. You can use various pasta types for this dish. Fusilli and penne are my favorites. They hold the sauce well. You can also try spaghetti or bowtie pasta. Make sure to cook it al dente for the best texture. This means the pasta should be firm when bitten. Yes, you can use store-bought pesto. However, homemade pesto has a fresher taste. Store-bought options may lack the depth of flavor. Making your own gives you control over the ingredients. You can adjust the garlic, nuts, and cheese to suit your taste. If you're short on time, store-bought is a good alternative. To adjust the recipe, simply multiply the ingredients. For example, if you want to serve eight, double everything. Use four cups of pasta, two cups of sun-dried tomatoes, and so on. Keep the ratios the same, and you will have a larger batch. Just remember to use a bigger pot for cooking. Yes, you can make this dish ahead of time. Cook the pasta and prepare the pesto. Store them separately in the fridge. When you are ready to serve, mix them together. This keeps the pasta from getting soggy. You can also store leftovers for a quick meal later. This blog post covered a delicious pasta dish with sun-dried tomato pesto. You learned about key ingredients, cooking steps, and fun ways to switch it up. Remember to use fresh ingredients for the best taste. Try these tips for making and storing your dish. You can enjoy it now or later. Pesto pasta is simple and tasty, perfect for meals at home. You’ll impress your family and friends with this easy recipe. Enjoy your cooking adventure!

Sun-Dried Tomato Pesto Pasta

Indulge in the rich flavors of Sun-Dried Tomato Pesto Pasta Delight, the perfect quick dinner recipe! With a creamy homemade pesto made from sun-dried tomatoes, fresh basil, and walnuts, this dish is vibrant and full of life. Ready in just 25 minutes, it’s ideal for busy weeknights.
Print Recipe Pin Recipe

Ingredients
  

2 cups pasta (fusilli or penne)

1 cup sun-dried tomatoes, packed in oil, drained and chopped

1/2 cup fresh basil leaves, tightly packed

1/4 cup walnuts, lightly toasted

1/2 cup freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

2 cloves garlic, finely minced

Salt and freshly cracked black pepper, to taste

Cherry tomatoes, halved (for garnish)

Extra fresh basil leaves, for garnish

Instructions
 

In a large pot, bring salted water to a boil. Add the pasta of your choice and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside in a large mixing bowl.

    While the pasta is cooking, prepare the pesto. In a food processor, gather the sun-dried tomatoes, fresh basil leaves, toasted walnuts, grated Parmesan cheese, and minced garlic. Pulse the mixture until it is finely chopped and all ingredients are well-combined.

      With the food processor still running, slowly pour in the extra virgin olive oil. Continue blending until the mixture achieves a smooth and creamy consistency. If the pesto appears too thick, add a splash of the reserved pasta water to achieve your desired texture.

        Once the pasta has cooled slightly, add the sun-dried tomato pesto directly into the bowl. Gently toss the pasta with the pesto until every piece is evenly coated in the vibrant sauce.

          Season generously with salt and freshly cracked black pepper. For a richer flavor, feel free to drizzle in a bit more olive oil to enhance the dish.

            To serve, elegantly plate the pasta. Garnish each serving with halved cherry tomatoes and a few fresh basil leaves for a pop of color and freshness.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: For an inviting presentation, serve the pasta in wide, shallow bowls. Drizzle with a little extra olive oil and sprinkle with additional grated Parmesan before enjoying. This adds a finishing touch that elevates the dish beautifully!