Easy Pasta with Sun-Dried Tomato Pesto
If you're looking for a pasta dish that is bursting with bold and savory flavors, look no further than this Pasta with Sun-Dried Tomato Pesto recipe. This recipe offers a unique twist on the classic pesto sauce, using sun-dried tomatoes, garlic, Parmesan cheese, and fresh herbs to create a rich and tangy sauce that is the perfect complement to any type of pasta.
Ingredients
- 1 (16 oz) pasta, such as Rotini, farfalle, penne, or your favorite pasta
- 1 (8.5 oz/241g) jar sun-dried tomatoes with herbs packed in oil
- 2 cloves garlic
- ½ teaspoon salt , plus more for the pasta water
- ¼ teaspoon crushed red pepper flakes
- 1 cup packed fresh basil leaves , plus more for serving
- ⅓ cup tablespoons walnuts , pine nuts, pecans, or cashews, lightly toasted
- ½ cup freshly grated Parmigiano-Reggiano , plus more for serving
- ¼ cup extra-virgin olive oil
- 1 (8 oz) fresh mozzarella pearls, drained or fresh mozzarella ball cut into chunks)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente—reserve 1 cup of the pasta cooking water before draining. Return the cooked pasta to the pot.
- While the pasta is cooking, in a food processor with a steel blade, combine the sun-dried tomatoes with their oil, garlic, kosher salt, red pepper flakes, basil, walnuts, and Parmigiano-Reggiano.
- Pulse the mixture, scraping down the sides as necessary until finely pureed. Add the basil and process until blended. With the machine running, gradually add the olive oil. Then transfer the tomato mixture to a large bowl. Add the cooked pasta to the pesto sauce and toss it to coat, adding enough reserved cooking liquid to moisten the pasta. Season the pasta to taste with salt and pepper. Add mozzarella pearls to the pasta just before serving and toss everything together.
- It's important to do this right before serving so the cheese doesn't melt from the pan's heat. Serve the Pasta with Sun-Dried Tomato Pesto with additional grated Parmigiano-Reggiano on top, if desired.
Notes
How to Store & Reheat
To store the Pasta with Sun-Dried Tomato Pesto, first, let it cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. Make sure to cover the pasta with the pesto sauce, so it doesn't dry out.
To reheat the pasta, you can either microwave it or heat it up on the stove. To microwave, place the pasta in a microwave-safe dish and cover it with a lid or a piece of damp paper towel. Microwave it on high for 1-2 minutes, stirring occasionally, until it's heated through.
To reheat on the stove, place the pasta in a saucepan and add a splash of water or chicken broth to loosen the pesto sauce. Heat it over medium heat, stirring occasionally, until it's heated through. Make sure not to overheat the pasta, as it can become dry and rubbery.
If the pasta is a bit dry when reheated, you can add a little bit of olive oil or pesto sauce to the dish to moisten it up. And remember, when reheating the pasta, do not add the mozzarella pearls until just before serving, as they will melt in the heat.
How to Make Ahead
You can make the Pasta with Sun-Dried Tomato Pesto ahead of time and store it in the refrigerator for up to 3 days. Here's how to do it:
Cook the pasta according to the package instructions and drain it.
Make the sun-dried tomato pesto sauce and toss it with the pasta.
Let the pasta and pesto sauce cool down to room temperature.
Once the pasta is cool, transfer it to an airtight container and store it in the refrigerator for up to 2-3 days.
To serve, take the pasta out of the refrigerator and let it come to room temperature. If the pasta is too dry, you can add a little bit of olive oil or reserved cooking liquid to loosen the sauce.
Toss in the mozzarella pearls (or chunks of fresh mozzarella) just before serving to prevent them from melting in the refrigerator.
If you want to serve the pasta warm, you can reheat it on the stove or in the microwave, as described in the previous answer. Making pasta ahead of time can save you time and effort when you need to serve it. It's a great option for meal prepping, picnics, or potlucks. How to Freeze Although you can store the Pasta with Sun-Dried Tomato Pesto in the refrigerator for a few days, it's not recommended to freeze it. Freezing the pasta can alter its texture and cause the pesto sauce to separate, which can affect the overall flavor and quality of the dish. However, you can freeze the sun-dried tomato pesto sauce separately for up to 3 months. Here's how to do it: Prepare the pesto sauce as per the recipe.
Let the sauce cool down to room temperature.
Transfer the pesto sauce to an airtight container or a resealable plastic bag.
Label the container or bag with the name and date.
Place the container or bag in the freezer.
When you're ready to use the pesto sauce, take it out of the freezer and let it thaw in the refrigerator for a few hours or overnight. Alternatively, you can thaw it in a bowl of warm water or on the counter, but make sure to use it immediately.
Once the pesto sauce is thawed, you can toss it with freshly cooked pasta and serve it as per the recipe. By freezing the pesto sauce separately, you can have a quick and easy meal option ready whenever you need it. Just make sure to use the thawed pesto sauce within 3 days and avoid refreezing it.
Make the sun-dried tomato pesto sauce and toss it with the pasta.
Let the pasta and pesto sauce cool down to room temperature.
Once the pasta is cool, transfer it to an airtight container and store it in the refrigerator for up to 2-3 days.
To serve, take the pasta out of the refrigerator and let it come to room temperature. If the pasta is too dry, you can add a little bit of olive oil or reserved cooking liquid to loosen the sauce.
Toss in the mozzarella pearls (or chunks of fresh mozzarella) just before serving to prevent them from melting in the refrigerator.
If you want to serve the pasta warm, you can reheat it on the stove or in the microwave, as described in the previous answer. Making pasta ahead of time can save you time and effort when you need to serve it. It's a great option for meal prepping, picnics, or potlucks. How to Freeze Although you can store the Pasta with Sun-Dried Tomato Pesto in the refrigerator for a few days, it's not recommended to freeze it. Freezing the pasta can alter its texture and cause the pesto sauce to separate, which can affect the overall flavor and quality of the dish. However, you can freeze the sun-dried tomato pesto sauce separately for up to 3 months. Here's how to do it: Prepare the pesto sauce as per the recipe.
Let the sauce cool down to room temperature.
Transfer the pesto sauce to an airtight container or a resealable plastic bag.
Label the container or bag with the name and date.
Place the container or bag in the freezer.
When you're ready to use the pesto sauce, take it out of the freezer and let it thaw in the refrigerator for a few hours or overnight. Alternatively, you can thaw it in a bowl of warm water or on the counter, but make sure to use it immediately.
Once the pesto sauce is thawed, you can toss it with freshly cooked pasta and serve it as per the recipe. By freezing the pesto sauce separately, you can have a quick and easy meal option ready whenever you need it. Just make sure to use the thawed pesto sauce within 3 days and avoid refreezing it.
Nutrition Facts
Easy Pasta with Sun-Dried Tomato Pesto
Amount per Serving
Calories
116
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
4
mg
1
%
Sodium
248
mg
11
%
Potassium
46
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.2
g
0
%
Protein
3
g
6
%
Vitamin A
229
IU
5
%
Vitamin C
1
mg
1
%
Calcium
82
mg
8
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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