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. It’s made with homemade sun-dried tomato pesto and it’s creamy, indulgent and uses only all natural ingredients.
Sun-dried tomatoes are one of my favorite ingredients to use, especially in a pasta dish. You might have seen the dish I shared a few days ago for Chicken Bryan which also uses sun-dried tomatoes. In todays Sun-Dried Tomato Pesto Pasta dish I used the sun-dried tomatoes to create a savory, rich flavorful sauce.
This dish appears regularly in my family meal plans because it is such an easy recipe to make but also a healthy dinner option. It works as a nice base to add other things in like chicken, Italian sausage, beans, goat or feta cheese or pine nuts. It also tastes great on its own as is and the best part is that it can be on the table in under 15 minutes. Perfect for a busy weeknight.
I usually make a large batch and refrigerate it and then use it during the week as a sandwich spread, a dip or I scoop some on a salad.
See full list of simple ingredients below in recipe card with exact measurements.
Tomatoes: I use 1 cup of sun-dried tomatoes which makes enough pesto to feed 4 people.
Herbs: Tomatoes pair beautifully with fresh basil leaves. I use a good 1 1/2 cups of fresh basil for this recipe.
Cheese: Use a good quality, strong Parmesan cheese in this sun-dried tomato pesto for the best flavor.
Seasoning: I season the pesto with salt and black pepper.
Pasta: You can use any variety or shape of dried pasta. I tend to like small or medium sized pasta in this dish.
Recipe Variations
Herbs: I’ve used basil leaves, but fresh parsley would work too.
Greens: You could add in arugula or fresh baby spinach to the pasta when it is mixing with the pesto over low heat to wilt the greens.
Pine Nuts: Add some pine nuts to the pesto if you wish.
Cheese: You can serve the pasta with burrata cheese, goat cheese or feta cheese on top to elevate it.
Protein: If you are looking to add some protein to your meal, you can also add some grilled chicken breast on top, as chicken with sun-dried tomato pesto is delicious. Other options could include salmon, shrimp, steak, sausage, chickpeas or white beans.
Spice it Up: Try spicing this pasta dish up with crushed red pepper flakes or cayenne red pepper.
White Wine: Try adding a dash of white wine to the pesto to add a touch of acidity. You could also add a squeeze of lemon juice for acidity.
How to Make Sun-dried Tomato Pesto
Step 1: Cook the Pasta: Start by cooking the pasta for one minute less than the packing directions instruct to al dente. Drain the water but reserve 4 tablespoons of the pasta cooking water for adding to the sauce later.
Step 2: Prepare the Pesto: While the penne pasta or shell 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.
Step 3: Add Olive Oil: Next, with the food processor running, slowly pour in the olive oil. The mixture should be smooth.
Step 4: Finish Sauce: Now add the pesto to the cooked pasta and drizzle with the reserved cooking water.
Continue to cook over a medium heat until the pasta sauce thickens and is completely coated with the pesto.
Place the pasta into bowls and garnish with extra fresh basil and Parmesan cheese.
Recipe Tip: Save some of the pasta water to add to the sauce, as it is perfect for thinning the sauce and helping it to stick to the pasta. You can also use chicken broth. If you want to thicken the sauce more you can use tomato paste.
Storage Tips
Store leftover pesto in the refrigerator in a jar or other airtight container for up to 7 days.
Store in an airtight container in the freezer for up to 3 months.
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.
Cook the pasta for one minute less than the packing directions instruct. Drain the water but reserve 4 tbsps. cooking water for the sauce.
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.
With the food processor running, slowly pour the olive oil. The mixture should be smooth.
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.
I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
Great for our meatless Mondays!