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Creamy Sun-Dried Tomato Pesto Pasta Sauce

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A rich and tangy creamy sun-dried tomato pesto pasta sauce that blends fresh basil, toasted pine nuts, and silky cream for a comforting and flavorful meal.

Ingredients

Scale
  • 1 cup packed sun-dried tomatoes (preferably not in oil)
  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup pine nuts, toasted (can substitute walnuts or almonds)
  • 2 large garlic cloves, peeled and roughly chopped
  • 1/2 cup finely grated Parmesan cheese
  • 3/4 cup (180 ml) heavy cream
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly cracked black pepper to taste
  • 12 ounces (340 grams) pasta of choice (fettuccine, penne, rigatoni)

Instructions

  1. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
  2. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook until just shy of al dente (1-2 minutes less than package instructions). Reserve 1/2 cup (120 ml) pasta water, then drain the pasta.
  3. In a food processor, combine sun-dried tomatoes, fresh basil leaves, chopped garlic, toasted pine nuts, and grated Parmesan. Pulse until finely chopped but not completely smooth, scraping down the sides as needed.
  4. With the processor running, slowly drizzle in olive oil, then add heavy cream and lemon juice. Pulse a few more times until well combined and creamy. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  5. Transfer the pesto sauce to a large skillet over low heat. Stir gently and warm through for about 3 minutes. Season with salt and freshly cracked black pepper to taste.
  6. Add the drained pasta to the skillet and toss gently to coat with the sauce. Heat together for another minute to marry the flavors.
  7. Serve immediately, optionally garnished with extra grated Parmesan or fresh basil leaves and a crack of black pepper.

Notes

Toast pine nuts carefully to avoid burning. Reserve pasta water to adjust sauce consistency. Pulse pesto to maintain texture, not a puree. Use fresh basil for best flavor. Warm sauce gently on low heat to prevent cream separation. Sauce can be prepared a day ahead by making the pesto base and adding cream and lemon juice before warming.

Nutrition

Keywords: sun-dried tomato, pesto, creamy pasta sauce, easy pasta sauce, homemade pesto, quick dinner, basil, pine nuts

Find it online: https://gleamgulp.com/creamy-sun-dried-tomato-pesto-pasta-sauce-recipe-easy-homemade-guide/