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- 2 cups pasta (fusilli or penne) - 1 cup sun-dried tomatoes (packed in oil) - 1 cup fresh basil leaves - 1/4 cup pine nuts or walnuts - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - Crushed red pepper flakes - Additional Parmesan and fresh basil for garnishing To make Sun-Dried Tomato Pesto Pasta, you need simple yet tasty ingredients. First, choose your pasta. Fusilli or penne works best. These shapes hold the sauce well. Next, grab sun-dried tomatoes. They add a rich, tangy flavor. Fresh basil gives a nice, herby taste. Pine nuts or walnuts add crunch and depth. Grated Parmesan cheese makes everything creamy and savory. Olive oil helps blend the pesto and adds richness. You can add crushed red pepper for a spicy kick. Finally, use more Parmesan and basil for a beautiful garnish. These ingredients come together to make a quick and delicious meal that is perfect for any day of the week. Start by boiling salted water in a large pot. The salt adds flavor to the pasta. Once the water boils, add 2 cups of fusilli or penne pasta. Cook the pasta according to the package instructions until it is al dente. This means it should be firm to the bite, not mushy. After cooking, drain the pasta but save about 1/2 cup of the pasta water for later. In a food processor, combine the main ingredients for the pesto. You will need 1 cup of sun-dried tomatoes, 1 cup of fresh basil leaves, 1/4 cup of pine nuts or walnuts, 1/2 cup of grated Parmesan cheese, and 2 cloves of minced garlic. Pulse the mixture until it is coarsely blended. Next, drizzle in 1/4 cup of olive oil while the food processor runs. This makes the pesto creamy. If your pesto is too thick, add the reserved pasta water a tablespoon at a time. Mix until you reach your desired consistency. Season with salt and pepper to taste. If you like some heat, add crushed red pepper flakes. In the pot you used for the pasta, add the cooked pasta. Pour the sun-dried tomato pesto over the pasta. Toss everything together until the pasta is fully coated in the pesto. To serve, transfer the pasta to plates. You can garnish it with more grated Parmesan and fresh basil leaves for an extra touch. Enjoy your quick and tasty meal! How to determine pasta doneness To check if your pasta is done, taste a piece. You want it to be firm but not hard. This is called al dente, meaning "to the tooth." If it feels soft, it might be overcooked. Importance of reserving pasta water Before draining your pasta, save some of the cooking water. This water is starchy and helps the pesto stick to the pasta. It also makes the sauce creamier. Just scoop out about half a cup before you drain. Storing pesto in the refrigerator If you have leftover pesto, store it in a clean jar. Make sure to cover the top with a thin layer of olive oil. This keeps it fresh and prevents browning. It will last about a week in the fridge. Freezing leftover pesto For longer storage, freeze your pesto. You can use ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer bag. It stays good for up to six months. Just thaw it when you’re ready to use it! {{image_2}} You can switch nuts in the pesto. Pine nuts are great, but walnuts work well too. They add a different flavor that many enjoy. Try cashews for a creamier texture. You can also change the cheese. Parmesan is classic, but feta adds a tangy twist. Goat cheese makes it rich and smooth. For a nutty taste, use pecorino. To make a vegan version of Sun-Dried Tomato Pesto Pasta, skip the cheese. You can replace it with nutritional yeast. This gives a cheesy taste without dairy. If you need gluten-free options, use gluten-free pasta. Many brands have great textures. Rice or chickpea pasta can be fun choices. They hold the sauce well, making every bite tasty. To keep your Sun-Dried Tomato Pesto Pasta fresh, store it in an airtight container. This helps the pasta stay moist and tasty. Place it in the refrigerator right after it cools. It is best to eat it within three days. After that, the flavor may change. If you want to keep it longer, consider freezing it. The pasta can last up to three months in the freezer. Just remember to thaw it in the fridge before reheating. You can reheat your pasta in two ways: the microwave or the stovetop. If you choose the microwave, place the pasta in a bowl. Add a splash of water to keep it moist. Cover it with a lid or plastic wrap and heat for about one to two minutes. Check to see if it is warm enough. For stovetop reheating, put the pasta in a pan over low heat. Add a little olive oil or water to help with sticking. Stir it gently until warmed through. This method helps to keep the pasta's texture and flavor. Remember, don’t overheat it, or the pasta may become mushy. Enjoy your tasty meal! To make Sun-Dried Tomato Pesto, gather these ingredients: - 1 cup sun-dried tomatoes (packed in oil) - 1 cup fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup olive oil - Salt and pepper to taste First, combine the sun-dried tomatoes, basil, nuts, cheese, and garlic in a food processor. Pulse them until they blend well but remain coarse. Next, slowly add the olive oil while the processor runs. If the pesto is thick, add a bit of reserved pasta water until it is creamy. Season with salt and pepper, adjusting to your taste. Yes, you can use fresh tomatoes, but the flavor will change. Fresh tomatoes have more water and a milder taste. You should roast or dry them first for a richer flavor. For this recipe, sun-dried tomatoes work best. They give a strong, sweet taste that fresh tomatoes lack. Sun-Dried Tomato Pesto Pasta pairs well with many dishes. Here are a few ideas: - Grilled chicken or fish for added protein - A fresh green salad to balance the flavors - Garlic bread for a crunchy side - Roasted vegetables for extra nutrition These options will create a delicious meal that is satisfying and fun! This blog post covered making Sun-Dried Tomato Pesto Pasta. We discussed the key ingredients, steps for cooking pasta, and making pesto. You learned tips for storage and variations to fit your needs. Consider trying different nuts or cheeses to mix things up. I encourage you to make this dish your own. Enjoy the rich taste and simple process! Your kitchen will shine with flavors.

Sun-Dried Tomato Pesto Pasta

Indulge in a delicious Sun-Dried Tomato Pesto Pasta that's bursting with flavor! This easy recipe combines sun-dried tomatoes, fresh basil, creamy Parmesan, and crunchy nuts for a delightful meal. Perfect for weeknight dinners or entertaining guests, it's ready in just 30 minutes. Want to impress at your next meal? Click through to discover the full recipe and add this tasty dish to your culinary repertoire!
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Ingredients
  

2 cups pasta (fusilli or penne work best)

1 cup sun-dried tomatoes (packed in oil)

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/2 cup Parmesan cheese, grated

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

Optional: crushed red pepper flakes for heat

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water (about 1/2 cup).

    Make the Pesto: In a food processor, combine the sun-dried tomatoes (drained if packed in oil), basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until the mixture is coarsely blended.

      Blend in Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. If too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Season with salt, pepper, and optional red pepper flakes to taste.

        Combine Pasta and Pesto: In the pot used for pasta, add the cooked pasta and pour the sun-dried tomato pesto over it. Toss thoroughly until the pasta is evenly coated with the pesto.

          Serve: Transfer to serving plates and garnish with additional grated Parmesan and fresh basil leaves if desired.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4