Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts
Al dente pasta tossed in a bright lemon and basil pesto sauce, complemented by chewy sun-dried tomatoes and toasted pine nuts. This Italian-inspired pasta recipe (vegetarian), ready in about 22 minutes, blends penne pasta, 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 480 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 penne pasta
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic cloves
- 3 tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While 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. Remove and set aside.
- Step 3: In a food processor, combine 2 cups fresh basil leaves, 2 cloves garlic, 1/2 cup grated Parmesan cheese, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse while slowly drizzling in 1/3 cup extra virgin olive oil until a smooth pesto forms.
- Step 4: Toss the drained pasta with the pesto, 1/2 cup chopped sun-dried tomatoes, and reserved 1/2 cup pasta water to loosen the sauce. Sprinkle toasted pine nuts on top before serving warm.
Frequently asked questions
How long does Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts 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 Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts?
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 Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts?
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 Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts 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 Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts 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.
