Pesto Pasta with Sun-Dried Tomatoes
A quick and flavorful weeknight pasta tossed in vibrant basil pesto with chewy sun-dried tomatoes and toasted pine nuts for crunch.
- Total time
- 25 min
- Servings
- 4
- Calories
- 580
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10-12 minutes, stirring occasionally.
Step 2
While pasta cooks, toast the 1/4 cup pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, shaking often.
Step 3
Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to the pot.
Step 4
Stir in the 1/2 cup pesto, 1/2 cup sun-dried tomatoes (drained and chopped if large), and 1/2 cup grated parmesan. Add reserved water a splash at a time until the sauce coats the pasta nicely.
Step 5
Season with the 1/2 tsp black pepper and additional salt if needed. Top with the toasted pine nuts and serve warm.
Tools you’ll need
- Large pot
- Colander
- Skillet
- Measuring cups
- Wooden spoon
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