Penne with Pesto and Sun-Dried Tomatoes
Al dente penne tossed in vibrant, homemade basil pesto with chewy sun-dried tomatoes and a generous shower of parmesan. This bright, herbaceous pasta comes together in under 30 minutes and tastes like a summer garden on a plate—perfect for a quick weeknight dinner or a casual gathering.
For 4 servings
- prep · ~3 min
Toast the pine nuts.
Place pine nuts in a small dry skillet over medium-low heat. Cook, shaking the pan frequently, until golden and fragrant, about 2 to 3 minutes. Transfer immediately to a plate to cool.
TIPPine nuts burn quickly—remove them from the pan the moment they turn golden. - boil · ~10 min
Bring a large pot of salted water to a boil.
Fill a large pot with 3 liters of water and add 1 tablespoon of salt. Cover and bring to a rolling boil over high heat.
- prep · ~5 min
Make the basil pesto.
1.Add basil leaves, toasted pine nuts, and garlic cloves to a food processor. Pulse until coarsely chopped.2.Scrape down the sides and add grated parmesan cheese.3.With the motor running, slowly drizzle in the extra virgin olive oil until smooth and well combined.4.Season with 1 pinch of salt, black pepper, and fresh lemon juice. Pulse once more to combine.TIPStop processing as soon as the pesto comes together—over-processing can make basil bitter. - boil · ~11 min
Cook the penne until al dente.
Add penne to the boiling water and cook according to package directions until just tender with a slight bite, about 10 to 12 minutes. Reserve 1 cup of the starchy pasta water, then drain the penne in a colander.
TIPReserve a mugful of pasta water before draining—the starchy water helps the pesto cling to every noodle. - assemble · ~2 min
Toss the penne with pesto and sun-dried tomatoes.
Return the drained penne to the warm pot. Add the basil pesto and sliced sun-dried tomatoes. Toss vigorously, adding a splash of reserved pasta water a tablespoon at a time until the sauce is glossy and coats every piece of pasta.
- assemble · ~1 min
Plate and finish with extra parmesan.
Divide the pasta among warm bowls. Grate extra parmesan cheese generously over each portion. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast pine nuts in a dry pan until just golden, then remove immediately to prevent burning.
- 2Reserve a full cup of starchy pasta water before draining to adjust sauce consistency.
- 3Use room-temperature pesto for the best emulsion when tossing with hot pasta.
- 4Slice oil-packed sun-dried tomatoes into thin strips for even distribution.
- 5Toss pasta with pesto off the heat to keep the basil bright and prevent bitterness.
- 6For a silkier sauce, add a splash of pasta water and toss vigorously until glossy.
Adapt it for your goals.
High-protein
Add grilled chicken strips or chickpeas for a protein boost that makes this pasta a complete meal.
veganVegan
Swap parmesan for nutritional yeast and use vegan-friendly pasta. The sun-dried tomatoes add umami depth.
nut freeNut-free
Replace pine nuts with toasted sunflower seeds or pumpkin seeds for a similarly crunchy texture without allergens.
gluten freeGluten-free
Use gluten-free penne made from rice or corn—the pesto and tomatoes are naturally gluten-free.
Why this is on our healthy list.
Rich in Antioxidants
Fresh basil and sun-dried tomatoes are packed with antioxidants like lycopene and flavonoids that support immune health.
Heart-Healthy Fats
Extra virgin olive oil and pine nuts provide monounsaturated fats that promote cardiovascular wellness.
Good Source of Calcium
Parmesan cheese adds a concentrated dose of calcium for bone strength in each serving.
Low in Added Sugar
This pasta dish relies on natural flavors from herbs and tomatoes, with no added sugars.
Frequently asked questions
No, fresh basil is essential—dried basil lacks the vibrant color and volatile oils that give pesto its signature aroma and taste.
