Basil-Pine Nut Pesto Pasta with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 20 minutes, blends spaghetti, 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.

Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 550 cal/serving

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Ingredients

12 oz spaghetti
2 cups, packed fresh basil leaves
1/3 cup pine nuts
3 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

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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.