Veggie Pesto Pasta with Sun Dried Tomatoes
A bright and comforting pasta dish made with farfalle, creamy pesto, sweet sun dried tomatoes, fresh basil, and toasted pine nuts for a fresh yet hearty meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces farfalle pasta
- 1 cup pesto sauce
- 1 cup sun dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons pine nuts
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the farfalle until al dente.
- Heat olive oil in a skillet and sauté the garlic until fragrant.
- Add sun dried tomatoes and cherry tomatoes to the skillet and let them soften slightly.
- Drain the pasta and transfer it into the skillet.
- Toss the pasta with pesto and a splash of pasta water to create a smooth sauce.
- Stir in pine nuts, season with salt and pepper, and garnish with fresh basil.
- Serve warm and enjoy.
Notes
- Toss pesto off the heat to keep its color fresh.
- Toast pine nuts for deeper flavor.
- Reserve pasta water to help emulsify the sauce.