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โ€“+ servings

Easy Sun-Dried Tomato Pesto Pasta

Casey Rooney
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!
5 from 10 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine American, Italian
Servings 4
Calories 353 kcal

Ingredients
  

Pasta Recipe

  • 12 oz. penne pasta + 1/2 cup reserved pasta water or your favorite pasta shape
  • 8.5 oz. jar sun dried tomato pesto or (1) recipe homemade Sun Dried Tomato Pesto (recipe below)
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice + zest of one lemon zest is optional
  • Parmesan cheese, for serving

Sun-Dried Tomato Pesto Recipe (if using, See Note 1)

  • 1 8.5 oz. jar oil-packed sun-dried tomatoes
  • 1 cup fresh basil leaves, loosely packed
  • 1/2 cup grated Parmesan cheese fresh Parmesan or Parmigiano Reggiano works best
  • 2-3 large garlic cloves
  • 2 tsp lemon juice
  • 1 tsp honey
  • 1 tsp kosher salt + more to taste
  • 1/4 cup extra 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.

Notes

Note 1: My homemade sun-dried tomato pesto is super easy and takes 10 minutes to make! The recipe is included above. For more details and step by step instructions, click here: Sun Dried Tomato Pesto Recipe.
Or you can buy it store-bought, like this Sun-Dried Tomato Pesto from Classico. You can find jarred pesto near the pasta sauce at the grocery store.
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Nutrition

Calories: 353kcalCarbohydrates: 49.5gProtein: 10.3gFat: 11.6gSaturated Fat: 4.5gCholesterol: 21mgSodium: 636mgPotassium: 121mgFiber: 3gSugar: 7.1gVitamin D: 8ยตgCalcium: 10mgIron: 3mg
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