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Sundried Tomato Pesto Pasta

Sundried Tomato Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 8 oz short dried pasta
  • 1 cup oil-packed sundried tomatoes, drained
  • ⅓ cup pine nuts or walnuts
  • ½ cup freshly grated Parmesan
  • 2 garlic cloves, peeled
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh basil or flat-leaf parsley
  • ½ tsp salt, plus more for the pasta water
  • ¼ tsp black pepper

Method
 

  1. Add sundried tomatoes, pine nuts, Parmesan, garlic, olive oil, herbs, salt, and pepper to a food processor. Pulse until finely chopped into a thick paste.
  2. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
  3. Return drained pasta to the pot off the heat, add the pesto, and toss. Stir in reserved pasta water a tablespoon at a time until the sauce coats the pasta. Serve with extra Parmesan and black pepper.

Notes

Add the reserved pasta water slowly; you can always add more, but you cannot take it out. If the pesto tastes a little flat, a small squeeze of lemon juice sharpens everything up.