Pesto and Sun-Dried Tomato Fettuccine with Toasted Pine Nuts
Al dente fettuccine tossed in vibrant basil pesto with chewy sun-dried tomatoes and crunchy toasted pine nuts for texture. This italian-inspired pasta (vegetarian) ready in about 20 minutes blends fettuccine pasta, basil pesto, 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 560 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 fettuccine pasta
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes in oil, drained and sliced
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a small skillet over medium heat. Add 1/4 cup pine nuts and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
- Step 3: In a large mixing bowl, combine the drained pasta with 1/2 cup basil pesto, 1/3 cup sliced sun-dried tomatoes, and 1/2 cup grated Parmesan cheese. Toss well, adding reserved pasta water a few tablespoons at a time to create a silky sauce that coats the noodles.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Sprinkle the toasted pine nuts over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pesto and Sun-Dried Tomato Fettuccine with Toasted Pine Nuts take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pesto and Sun-Dried Tomato Fettuccine with Toasted 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 Pesto and Sun-Dried Tomato Fettuccine with Toasted 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 Pesto and Sun-Dried Tomato Fettuccine with Toasted 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 Pesto and Sun-Dried Tomato Fettuccine with Toasted 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.
