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    Sun-dried Tomato Pesto Pasta

    clock-icon30 minutes
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    Pixicook editorial team

    Here's a lovely pasta dish that brings a burst of flavor to the table without too much fuss. This sun-dried tomato pesto pasta is a comforting, satisfying meal perfect for a weeknight dinner or a special evening with someone dear.

    Ingredients for Sun-dried Tomato Pesto Pasta

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Fusilli

    0 oz

    Substitute chevron-down

    Oil-Packed Sun-dried Tomatoes, Drained and roughly chopped

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Parmesan Cheese, Microplaned

    cups

    Substitute chevron-down

    Pecorino, Microplaned

    cups

    Substitute chevron-down

    Garlic

    cloves

    Italian Basil, stems removed

    cups

    Substitute chevron-down

    Toasted Pine Nuts

    cups

    Substitute chevron-down

    Crushed Calabrian Chili

    teaspoons

    Substitute chevron-down

    How to Make Sun-dried Tomato Pesto Pasta

    1. Boil Water

    Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Turn the heat to low and place a lid on the pot.

    2. Make Pesto

    In a food processor, add the chopped sun-dried tomatoes, Parmesan cheese, Pecorino Romano cheese, garlic, basil leaves, pine nuts and Calabrian chili if using. Pulse a few times to create an even, coarse paste. With the food processor running, stream in the olive oil until you have a smooth pesto. Taste for seasoning and reserve until you’re ready to sauce the pasta.

    3. Cook Pasta

    Bring the water back to a boil, toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente before draining. Be sure to reserve about a cup of pasta water before draining.

    4. Sauce Pasta

    Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Cook, stirring constantly, until the water has reduced by 80-90%. Add half the pesto. Stir it with enthusiasm to start the emulsion. Mix in the rest of the pesto, maintaining that silky emulsion.

    5. Serve

    Taste and adjust the seasoning, if needed. Plate and serve.


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