Jkawe

Vegetarian

Sun-Dried Tomato Pesto Pasta

This Sun-Dried Tomato Pesto Pasta is to die for! Super simple to make, yet elegant enough to feel like a date night meal, it's the perfect recipe to have on hand.

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Makes4 servings
  • Calories614
Sun-Dried Tomato Pesto Pasta

Method

  1. 1

    Cook the pasta for one minute less than the packing directions instruct. Drain the water but reserve 4 tbsps. cooking water for the sauce.

  2. 2

    While the pasta is cooking, prepare the sun dried tomato pesto. In a food processor add the sun dried tomatoes, garlic cloves, basil, parmesan cheese and salt and pepper. Pulse for around 1 minute or until you have a thick paste.

  3. 3

    With the food processor running, slowly pour the olive oil. The mixture should be smooth.

  4. 4

    Add the pesto to the cooked pasta and drizzle with the reserved cooking water. Cook over medium heat until the pasta sauce thickens and is completely coated with the pesto. Garnish with extra fresh basil and Parmesan cheese.

Notes

The pesto is honestly delicious with pretty much anything else you can think of. I usually make a large batch and refrigerate it and then use it during the week as a sandwich spread, dip and with salads. You can also serve the pasta with burrata cheese, goat cheese or feta cheese on top to elevate it. If you are looking to add some protein to your meal, you can also add some grilled chicken on top. Other protein options would be salmon, shrimp, steak, sausage, chickpeas or white beans.

Per serving

  • Carbs67 g
  • Protein18 g
  • Fat32 g
  • Fiber6 g

Also filed under

Vegetarian Pasta

Cook next