Pin It This dish combines perfectly cooked penne or fusilli pasta with a creamy basil pesto made from fresh basil, toasted pine nuts, Parmesan, garlic, and olive oil. The sun-dried tomatoes add a burst of tangy sweetness that balances the rich pesto flavors. Tossing the pasta with a reserved bit of pasta water helps the sauce coat each piece smoothly. Finished with extra Parmesan and fresh basil, this vibrant meal is easy to make and packed with Italian-inspired flavors, ideal for a quick, satisfying main.
The air in my tiny apartment kitchen was thick with the scent of basil and garlic. I'd impulsively bought a massive bunch of fresh basil at the farmers market, and my pesto experiment was about to begin. That first batch taught me that homemade pesto is nothing like the jarred stuff. My roommate wandered in, drawn by the smell, and we ended up eating the entire batch standing by the counter.
Last summer, I made this for a group of friends after a long day at the beach. We were all exhausted and starving. The way everyone went silent for that first bite. Someone actually asked if I'd ordered takeout. That's when I knew this recipe was a keeper.
Ingredients
- Pasta: Penne or fusilli works best because all those little crevices catch the pesto. Don't forget to salt your pasta water generously.
- Fresh basil: Two packed cups might seem like a lot, but basil wilts down dramatically. Fresh makes all the difference here.
- Pine nuts: Lightly toasting them in a dry pan for 2-3 minutes before adding brings out their nutty sweetness.
- Grated Parmesan: Buy a wedge and grate it yourself. Pre-grated has anti-caking agents that make pesto grainy.
- Extra virgin olive oil: This is the main flavor carrier. Use the good stuff.
- Sun-dried tomatoes in oil: Drain them well but save that oil. It's incredible for dipping bread.
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil. You want it salty like the sea.
- Cook the pasta:
- Add the pasta and cook until al dente. Before draining, grab that 1/2 cup of pasta water.
- Make the pesto magic:
- Throw basil, toasted pine nuts, Parmesan, garlic, salt, and pepper into your food processor. Pulse until it's finely chopped.
- Add the liquids:
- With the motor running, pour in that olive oil and lemon juice. Watch it transform into this gorgeous green sauce.
- Bring it together:
- Toss the hot pasta with the pesto in a large bowl. Use a splash of that pasta water if it needs help coating everything.
- Finish with sun-dried tomatoes:
- Fold in those sliced sun-dried tomatoes. Let the residual warmth soften them slightly.
- Serve it up:
- Plate it immediately with extra Parmesan and maybe a few fresh basil leaves if you're feeling fancy.
Pin It This became my go-to dinner when I don't know what to cook but want something satisfying. There's something meditative about making pesto, hearing that food processor whir, watching the green sauce come together. It's simple food that feels special.
Making It Ahead
The pesto actually tastes better the next day. Make a double batch and store it in a jar with a thin layer of olive oil on top to prevent browning. It'll keep for about a week in the fridge.
Pasta Perfection
Reserving that pasta water isn't optional. The starchy water emulsifies with the oil in the pesto, creating a silky sauce that actually coats the pasta instead of sliding right off. I learned this the hard way after many watery, disappointing bowls.
Serving Suggestions
A simple green salad with lemon vinaigrette balances the richness perfectly. Crusty bread for sopping up any extra sauce is practically mandatory. And a glass of crisp white wine doesn't hurt either.
- Try adding sautéed spinach for extra color and nutrition
- Grilled shrimp pairs beautifully with the sun-dried tomatoes
- A dollop of ricotta on top adds creaminess
Pin It Some nights, the best meals are the ones that come together quickly but still feel like a treat. This pasta is one of those dinners that makes you feel taken care of.
Recipe Questions
- → How can I make the basil pesto creamier?
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Drizzling olive oil slowly while blending and adding some reserved pasta water can help create a smooth, creamy pesto texture.
- → Can I use other types of pasta for this dish?
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Yes, penne or fusilli are recommended as they hold the sauce well, but any pasta shape that traps sauce will work nicely.
- → What can I substitute for Parmesan if I want a vegan option?
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Try nutritional yeast or a vegan hard cheese alternative to maintain a savory depth in the pesto.
- → How should I toast pine nuts for best flavor?
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Lightly toast pine nuts in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- → Is it necessary to reserve pasta water when mixing the dish?
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Yes, adding reserved pasta water helps loosen the sauce, ensuring it coats the pasta evenly and adds silkiness.
