Sun-Dried Tomato and Pesto Pasta

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

Al dente pasta tossed with a vibrant sun-dried tomato pesto and fresh basil for a bright, herbaceous meal. This italian-inspired french (vegetarian) ready in about 30 minutes blends pasta, sun-dried tomatoes, fresh basil 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 680 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 10 oz pasta, and cook for 8-10 minutes until al dente.
  2. Step 2: While pasta cooks, combine sun-dried tomatoes, basil, garlic, pine nuts, and 2 tbsp olive oil in a food processor. Pulse until smooth, then add 1 tbsp olive oil to thin.
  3. Step 3: Drain pasta, reserving 1/2 cup pasta water. Return pasta to pot, add pesto sauce, and toss over low heat for 2 minutes.
  4. Step 4: Add 2 tbsp reserved pasta water if sauce is too thick, then stir in grated Parmesan cheese until melted and creamy.
  5. Step 5: Serve immediately, garnished with extra basil and pine nuts.

Equipment for this recipe

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Frequently asked questions

How long does Sun-Dried Tomato and Pesto Pasta take to make?

Total time is about 30 minutes (15 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 Sun-Dried Tomato and Pesto Pasta?

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 Sun-Dried Tomato and Pesto Pasta?

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 Sun-Dried Tomato and Pesto Pasta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sun-Dried Tomato and Pesto Pasta 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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