If you are a pesto lover, this Sun-Dried Tomato Pesto Pasta is an easy weeknight meal just for you! A twist on classic pesto, this dish combines sweet and savory sun-dried tomatoes with the classic pesto flavors of basil and Parmesan...a a touch of heavy cream. You can make my homemade sun-dried tomato pesto, or use store-bought. Either way, you'll have a delicious meal on the table in less than 30 minutes!
12oz.penne pasta + 1/2 cup reserved pasta wateror your favorite pasta shape
8.5oz.jar sun dried tomato pesto or (1) recipe homemade Sun Dried Tomato Pesto (recipe below)
1/2cupheavy cream
1tbsplemon juice + zest of one lemonzest is optional
Parmesan cheese, for serving
Sun-Dried Tomato Pesto Recipe (if using, See Note 1)
18.5 oz. jar oil-packed sun-dried tomatoes
1cup fresh basil leaves, loosely packed
1/2cupgrated Parmesan cheesefresh Parmesan or Parmigiano Reggiano works best
2-3large garlic cloves
2tsplemon juice
1tsphoney
1tspkosher salt + more to taste
1/4cupextra virgin olive oil
red pepper flakes, to taste (optional)
Instructions
For the Sun Dried Tomato Pesto (optional, See Note 1)
In a food processor, add sun-dried tomatoes, basil leaves, Parmesan cheese, garlic, lemon juice, honey, salt, and a pinch of red pepper flakes (if using). Pulse 3-4 times until ingredients are finely chopped. Scrape down the sides of the food processor.
With the food processor running, add olive oil and blend 10-15 seconds more until everything is well-combined. Taste. Season with a bit more salt, if needed. If the pesto seems too thick, add a little extra olive oil and blend until you reach your desired consistency.
Transfer pesto to a small bowl and set aside.
For the Sun-Dried Tomato Pasta
Prep: In a large pot of boiling salted water, add pasta. Cook to al dente according to package instructions. Drain and set aside. While the pasta cooks, make your homemade pesto (if you aren't using store-bought).
Make the Sauce: In a large skillet over medium heat, add pesto. Cook for 2-3 minutes, stirring occasionally. Then, stir in heavy cream and cook until heated through.
Finish: Add in cooked pasta. Toss until well-coated with the sauce. Stir in lemon juice. Add in a few splashes of the reserved pasta water if the sauce seems to thick. Top with Parmesan cheese and a little lemon zest (if using) and serve right away.