Basil Pesto Fettuccine with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender fettuccine tossed in a fragrant homemade basil pesto, accented with tangy sun-dried tomatoes and toasted pine nuts. This italian-inspired pasta (vegetarian) ready in about 22 minutes blends fettuccine pasta, packed fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
  2. Step 2: Meanwhile, in a food processor, combine 2 cups packed fresh basil leaves, 1/3 cup pine nuts, 1/2 cup grated parmesan cheese, and 2 garlic cloves. Pulse to finely chop.
  3. Step 3: With the processor running, slowly drizzle in 2/3 cup olive oil until a smooth pesto forms. Season with 1 tsp salt and 1/4 tsp black pepper.
  4. Step 4: In a large bowl, toss the cooked fettuccine with the basil pesto and 1/3 cup chopped sun-dried tomatoes. Add reserved pasta water a little at a time to loosen the sauce until it coats the pasta evenly.

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Frequently asked questions

How long does Basil Pesto Fettuccine with Sun-Dried Tomatoes take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Basil Pesto Fettuccine with Sun-Dried Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Basil Pesto Fettuccine with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil Pesto Fettuccine with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basil Pesto Fettuccine with Sun-Dried Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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