Discover the rich, sun-kissed flavors of Tuscany with this quick and satisfying Sun-Dried Tomato Pesto Pasta. Perfect for a weeknight dinner, it brings the essence of Italian cuisine right to your table.
The star of this dish is undoubtedly the sun-dried tomatoes. They bring a concentrated burst of flavor, marrying sweetness and tang. The Parmesan cheese adds a nutty, salty depth that ties the pesto together. Pine nuts give the dish a rich, buttery texture, while garlic provides a sharp, aromatic kick. Fresh basil leaves add a classic herbal note, balancing the richness of the tomatoes and cheese. Finally, olive oil binds everything together into a smooth, luscious sauce. Don’t forget the parsley for a fresh, green garnish that adds a hint of brightness.
This pasta pairs wonderfully with a crisp green salad and a glass of chilled white wine. For a heartier meal, top with grilled chicken, shrimp, or roasted vegetables like zucchini or bell peppers.
Start by cooking the spaghetti according to the package directions in a large pot of salted boiling water. You want it al dente, which means firm to the bite. Once done, drain it and set it aside, but don’t rinse it — the starch will help the sauce stick.
Next, in your trusty food processor, toss in the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, and basil leaves. Pulse it a few times until everything is chopped and combined. With the processor running, slowly drizzle in the olive oil. You’re aiming for a smooth, creamy consistency here. Don’t rush this step; let the processor do the work.
Once your pesto is ready, taste and season with salt and pepper as needed. Remember, the Parmesan is salty, so go easy initially. Toss the cooked spaghetti with the pesto in a large bowl or directly in the pot if it’s easier. Make sure every strand is well-coated for maximum flavor.
For the finishing touch, plate the pasta and sprinkle with a generous amount of fresh parsley. It adds color and a fresh note, rounding off the dish beautifully.
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