Pin It Experience the vibrant flavors of the Mediterranean with this Sun-Dried Tomato Pesto Pasta. This dish features a luscious, savory pesto made from sun-dried tomatoes, fresh basil, and toasted nuts, creating a gourmet meal that comes together in just 30 minutes.
Pin It This recipe transforms simple pantry staples into a sophisticated dish. By blending the intense sweetness of sun-dried tomatoes with zesty lemon and aromatic garlic, you create a vibrant red pesto that is both hearty and refreshing.
Ingredients
- Pasta: 400 g (14 oz) dried pasta (penne, fusilli, or spaghetti)
- Sun-Dried Tomato Pesto: 120 g (1 cup) sun-dried tomatoes in oil, drained (reserve 2 tbsp oil), 50 g (1/2 cup) freshly grated Parmesan cheese, 40 g (1/4 cup) toasted pine nuts (or walnuts), 2 garlic cloves, 30 g (1 cup) fresh basil leaves, 2 tbsp reserved sun-dried tomato oil, 2 tbsp extra-virgin olive oil, juice of 1/2 lemon, salt and black pepper to taste
- To Serve: Fresh basil leaves and extra grated Parmesan cheese
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Step 2
- While the pasta cooks, prepare the pesto: In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped.
- Step 3
- Add the reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Step 4
- Toss the drained pasta with the sun-dried tomato pesto in a large bowl, adding more pasta water if needed to create a silky sauce.
- Step 5
- Serve immediately, garnished with fresh basil leaves and extra Parmesan.
Zusatztipps für die Zubereitung
To ensure a silky sauce, don't forget to save some of the starchy pasta water before draining. This water is the secret to emulsifying the pesto so it coats every piece of pasta perfectly. For the best flavor, toast your pine nuts lightly in a pan before adding them to the food processor.
Varianten und Anpassungen
For a vegan version, substitute the Parmesan cheese with nutritional yeast. If you are on a budget, walnuts make an excellent replacement for pine nuts. You can also add extra protein and flavor by tossing in some grilled chicken or roasted vegetables like zucchini and bell peppers.
Serviervorschläge
Serve this pasta immediately while it is hot and fresh. A garnish of extra basil leaves and a generous sprinkle of Parmesan cheese adds the perfect finishing touch. This meal pairs beautifully with a crisp Italian white wine, such as Pinot Grigio.
Pin It This Sun-Dried Tomato Pesto Pasta is a testament to how simple ingredients can create deep, complex flavors. Whether for a quick lunch or a cozy dinner, it is a vegetarian classic that never fails to satisfy.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Bring it to room temperature before tossing with pasta.
- → What pasta shapes work best with this pesto?
Penne, fusilli, and spaghetti are ideal choices as their ridged or curled surfaces catch and hold the pesto beautifully. Shorter tube shapes like rigatoni also work wonderfully for better sauce coating.
- → How do I prevent the pesto from becoming too thick?
Reserve pasta cooking water and add it gradually while blending. The starches in pasta water help emulsify the pesto and create a silkier consistency. Start with 1-2 tablespoons and adjust as needed.
- → Are there substitutes for pine nuts?
Walnuts, almonds, or sunflower seeds are excellent alternatives. Walnuts offer a similar earthy flavor and are more budget-friendly. Toast them first to enhance their natural richness and depth.
- → How can I make this dish vegan?
Replace Parmesan cheese with nutritional yeast, which adds a savory, cheesy flavor without dairy. Use the same quantity and blend it into your pesto as you would with cheese.
- → What wine pairs well with this dish?
A crisp Italian white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the bright acidity and Mediterranean flavors beautifully. The wine's freshness balances the richness of the pesto.