Spaghetti with Sun-Dried Tomato Pesto and Toasted Pine Nuts

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

Al dente spaghetti tossed with a vibrant sun-dried tomato pesto, finished with crunchy toasted pine nuts and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs spaghetti, sun-dried tomatoes (oil-packed), fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; set aside.
  3. Step 3: In a food processor, combine 1/2 cup drained sun-dried tomatoes, 1 cup fresh basil leaves, 2 garlic cloves, 1/3 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until a coarse pesto forms.
  4. Step 4: Toss the drained spaghetti with the sun-dried tomato pesto, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles smoothly.
  5. Step 5: Serve sprinkled with 1/2 cup grated Parmesan cheese and the toasted pine nuts for crunch.

Frequently asked questions

How long does Spaghetti with Sun-Dried Tomato Pesto and Toasted Pine Nuts take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti with Sun-Dried Tomato Pesto and Toasted Pine Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Spaghetti with Sun-Dried Tomato Pesto and 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 Spaghetti with Sun-Dried Tomato Pesto and 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 Spaghetti with Sun-Dried Tomato Pesto and 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.

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