Basil-Pine Nut Pesto Pasta with Sun-Dried Tomatoes
Al dente pasta tossed in a vibrant homemade basil and pine nut pesto, studded with tangy sun-dried tomatoes for a fresh Italian-inspired dish. This italian-inspired pasta (vegetarian) ready in about 20 minutes blends spaghetti, 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 550 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.
Ingredients
- 12 oz spaghetti
- 2 cups, packed fresh basil leaves
- 1/3 cup pine nuts
- 3 cloves garlic cloves
- 3/4 cup grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook according to package instructions for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While the pasta cooks, toast 1/3 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to avoid burning. Remove from heat.
- Step 3: In a food processor, combine 2 cups packed fresh basil leaves, toasted pine nuts, 3 minced garlic cloves, 3/4 cup grated Parmesan cheese, and 1 tsp salt. Pulse to finely chop.
- Step 4: With the processor running, slowly drizzle in 2/3 cup extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Add 1 tbsp lemon juice and 1/2 tsp black pepper, then pulse briefly to combine.
- Step 5: In a large mixing bowl, toss the cooked spaghetti with the prepared pesto, 1/2 cup sliced sun-dried tomatoes, and enough reserved pasta water to loosen the sauce and coat the noodles evenly.
- Step 6: Serve immediately, garnished with extra Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basil-Pine Nut Pesto Pasta with Sun-Dried Tomatoes take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Basil-Pine Nut Pesto Pasta 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-Pine Nut Pesto Pasta 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-Pine Nut Pesto Pasta 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-Pine Nut Pesto Pasta 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.
