Green Pesto Pasta Tomatoes (Printable)

Penne with aromatic basil pesto and sun-dried tomatoes offers a burst of fresh, tangy flavors in minutes.

# What You'll Need:

→ 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

# Step-by-step:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. 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, adding reserved pasta water as needed to achieve desired consistency.
04 - Stir in sliced sun-dried tomatoes until evenly distributed throughout the pasta.
05 - Serve immediately topped with additional grated Parmesan and fresh basil leaves if desired.

# Expert Advice:

01 -
  • The homemade pesto transforms everyday pasta into something restaurant-worthy with almost no extra effort
  • Sun-dried tomatoes add these chewy, tangy pockets of flavor that make every bite interesting
  • It comes together faster than delivery and tastes infinitely better
02 -
  • Pesto oxidizes and darkens quickly, so make it right before tossing with pasta and squeeze that lemon in immediately
  • The pasta water is crucial, that starchy liquid helps the pesto cling to every strand instead of pooling at the bottom
  • Sun-dried tomatoes packed in oil are worth the extra cost, the dry ones never rehydrate properly in this quick dish
03 -
  • If your basil looks tired, give the stems a fresh cut and stand them in a glass of water for an hour before using
  • Grating your own Parmesan makes a huge difference in how smoothly the pesto emulsifies

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