.Sun-dried tomato pesto pasta is a simple and flavorful main course, perfect for those who love the intense flavors of Mediterranean cuisine. Creamy, fragrant, and ready in just a few minutes, it is ideal for a quick lunch or a delightful dinner without compromising on quality. The sun-dried tomato pesto envelops the pasta with a velvety texture and a bold flavor, making this dish easy yet truly irresistible.
Check out my review on the Kenwood MultiPro Go FDP22.130GY food processor
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sun-Dried Tomato Pesto Pasta
- 11.3 oz pasta (any shape)
- 3.5 oz sun-dried tomatoes in oil (well-drained)
- 1.75 oz blanched almonds (or walnuts or pine nuts)
- 1.75 oz parmesan cheese (or pecorino)
- 1 clove garlic
- 1/4 cup extra virgin olive oil (adjustable based on desired creaminess)
- to taste basil
- to taste mint (optional for aroma)
- 1 chili pepper (optional for a bit of heat)
Tools for Sun-Dried Tomato Pesto Pasta
- 1 Pot
- 1 Mixer
- 1 Pan
Steps
To prepare the sun-dried tomato pesto pasta, add the well-drained sun-dried tomatoes to a mixer,
the blanched almonds,
the cheese (parmesan or pecorino),
the basil leaves,
a few mint leaves,
the garlic clove,
the chili pepper, if you like it a bit spicy.
Add the extra virgin olive oil and
blend until you obtain a smooth and creamy red pesto.
Cook the pasta and drain it 2 minutes before the recommended cooking time.
Meanwhile, transfer the red pesto to a pan,
add a ladle of cooking water and
when the pasta is al dente, drain it directly into the pan,
add another ladle of cooking water and
mix everything together.
Plate the sun-dried tomato pesto pasta,
pour a ladle of pesto over the pasta,
a sprinkle of cheese and the dish is ready to be enjoyed.
It can be stored in the refrigerator for 4–5 days in a glass jar covered with oil. It can also be frozen in small portions.
FAQ (Questions and Answers)
Can I use sun-dried tomatoes not in oil?
Yes, but they must be rehydrated in hot water for about 10–15 minutes, then well-drained before blending.
What variations can I try?
You can add capers for a saltier touch, or replace the nuts with pine nuts or pistachios.
Is this recipe suitable for vegetarians?
Yes, just make sure the cheese used does not contain animal rennet. Alternatively, use nutritional yeast.
Can the pesto be used in other dishes?
Definitely! It’s also great for topping bruschetta, enhancing sandwiches, stuffing savory pies, or accompanying grilled vegetables.
Can it be prepared in advance?
Yes, you can prepare the pesto a couple of days in advance and store it in the fridge. When ready to use, add a bit of pasta cooking water to make it creamy.
How many calories does a plate of sun-dried tomato pesto pasta have?
It depends on the quantities, but on average, a standard plate can contain about 500–600 kcal. It can be lightened by using less oil or a light cheese.
