Green Pesto Pasta with Sun-Dried Tomatoes

The bright aroma of basil filled my kitchen the first time I made this pesto from scratch. Standing at the counter with pine nuts toasting in a skillet nearby, I marveled at how something so vibrantly green could smell so intensely like summer. My fingers stained with olive oil and basil, I remember thinking this simple pasta would become a household staple.

Last August, when basil overtook my window box, I invited neighbors over for an impromptu dinner on the balcony. As twilight settled around us, this pasta appeared on mismatched plates with glasses of crisp white wine. Someone asked for the complicated recipe, and I almost felt guilty admitting how simple it actually was.

Ingredients

• Pine nuts: Toast them lightly in a dry pan before blending, watching carefully as they go from perfectly golden to burnt in seconds.
• Fresh basil leaves: Strip the leaves from the stems but save a few pretty ones for garnish, the oils in the leaves are most potent when freshly picked.
• Sun dried tomatoes: The oil packed variety adds an incredible depth that the dry kind simply cant match, plus you can use a bit of that infused oil in the pesto itself.
• Parmesan cheese: Freshly grated transforms this dish, pre grated simply doesnt melt into the sauce the same way.

Instructions

Boil with purpose:

Salt your pasta water until it tastes like the sea, this is your only chance to season the pasta itself. When the water reaches a rolling boil, add your pasta and set a timer for true al dente.

Build your pesto:

While the pasta bubbles away, pulse the basil, toasted pine nuts, garlic and Parmesan in short bursts until roughly chopped. With the motor running, drizzle in olive oil until the mixture transforms into a velvety, fragrant sauce.

Reserve liquid gold:

Before draining your pasta, scoop out about half a cup of that starchy cooking water. This magic ingredient helps the pesto cling to every piece of pasta.

Marry the flavors:

Return the drained pasta to the warm pot, then toss with your fresh pesto, adding splashes of reserved water until the sauce coats every piece. Fold in those jewel like sun dried tomatoes just before serving.

Pin it

When my teenage niece declared she hated all things green, this pasta somehow became the exception. She stood beside me at the counter, skeptically watching the transformation, then cautiously accepting a small portion. Three helpings later, she asked if we could make it together next time she visited.

Making Ahead & Storage

Ive learned that pesto actually freezes beautifully in small portions, like in ice cube trays, creating perfect single serving flavor bombs for future meals. Sometimes I make a double batch just to stock my freezer with these little green treasures, ready to be dropped into hot pasta or melted into soups when time is tight.

Variations to Try

One rainy Sunday when pine nuts were nowhere to be found, I substituted toasted walnuts and discovered they lent a subtle earthiness that paired beautifully with the bright basil. Another time, running low on basil, I supplemented with fresh spinach which lightened the flavor but maintained that gorgeous green color while stretching my garden harvest.

Serving Suggestions

This pasta shines brightest as the star of a simple meal, needing little more than a light side salad dressed in lemon and oil to complete the experience. For a more substantial dinner, Ive learned that a few extras can transform it without overshadowing the delicate flavors.

• A handful of grilled shrimp or chicken adds protein while complementing rather than competing with the pesto.
• Roasted cherry tomatoes alongside the sun dried variety creates a beautiful sweet acid balance.
• A shower of toasted breadcrumbs adds unexpected texture that catches extra sauce in the most delightful way.

Pin it

This green pesto pasta has become my signature dish, the one friends request when they visit and the one I turn to when comfort is needed. Something about its vibrant color and familiar aroma always feels like coming home.

Recipe FAQs

→ Can I make pesto ahead of time?

Yes, you can prepare pesto up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. Let it come to room temperature before tossing with pasta.

→ What pasta shapes work best for this dish?

Penne, fusilli, and spaghetti all work wonderfully. Short pasta shapes like penne or fusilli capture more pesto in each bite, while longer strands like spaghetti create an elegant presentation. Choose based on your preference.

→ Can I substitute pine nuts?

Absolutely. Walnuts, sunflower seeds, or almonds are excellent alternatives. Each provides a slightly different flavor profile while maintaining the pesto's creamy texture. Use equal quantities as a one-to-one replacement.

→ How do I keep the pesto vibrant green?

Blanch the basil briefly in boiling salted water for 30 seconds, then shock it in ice water before processing. This preserves the bright green color and prevents oxidation that occurs when basil is exposed to air.

→ Is this dish suitable for vegans?

Yes, easily. Replace the Parmesan cheese with nutritional yeast in the pesto and for serving. Use a high-quality extra virgin olive oil and ensure all ingredients are plant-based. The sun-dried tomatoes add umami depth to compensate.

→ What should I serve alongside this pasta?

A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully. A fresh green salad with lemon vinaigrette or garlic bread complements the rich pesto flavors without overwhelming the dish.