It is comfort food season!
Though, everyday, is an eat-your-feelings like of day. One of my favorite dishes to eat is PASTA! Now, if you are not a fan of pasta – if I am being completely honest – we probably cannot be friends (just kidding, we can still be friends, but I will be judging you in secret). I would, literally, have at least one pasta dish a week. It is a must. I mean, is there anything better than coming home to the smell of garlic and basil while you prepare a warm-comforting bowl of a pasta dish, and cozying up to a new season of your favorite (insert medieval-warrior-series here) on Netflix? I don’t think so.
Pasta is good for all seasons. Whether you live in a tropical climate with me or experiencing a cold winter, let this recipe warm your soul.
My guiltiest (but-not-so-guilty) pleasure is pesto. My husband would describe my favorite dish in a few words: garlic, basil, tomato, olive oil, pepper, and more basil. He is right. That’s why I married him. I love a pasta dish heavy on basil. For this particular recipe, I was not looking into making a typical red sauce pasta dish, let alone, another green pesto recipe. I wanted it savory, sweet with a little acidity, and a kick of spices.
I chose sun dried tomatoes to be the star of this dish. While I love me a good bolognese or classic spaghetti and “meatball”, there is a delicateness to sun dried tomatoes and using it as a base. Because the tomatoes are normally caught in its peak ripeness, it has a sweeter taste profile and it has a mild tart-flavor compared to fresh or quality canned tomatoes. What I love most about making sun-dried pesto is that it is not just a one-note-wonder; yes, there is still basil in the pesto but it balances it off with more texture from the walnuts and chewiness from the dried tomatoes that it brings such a colorful palette for such a simple recipe that does not require a lot of ingredients.
Are you a pasta lover? Let me know in the comment section below and share your your thoughts on this recipe!
Sun Dried Tomato Pesto Pasta
Equipment
- High-Speed Blender or Food Processor
Ingredients
- 1 1lbs (454g) campanelle pasta (or any pasta of choice) roughly 2-3 cups
- 1 6.5oz jar sun dried tomatoes soaked in olive oil see notes
- 3 cloves garlic
- 1-1½ cup (about 20-25g) fresh basil leaves
- ⅓ cup (40g) walnuts
- ¼ cup vegan cheese of choice or sub with nutritional yeast
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- ⅓ tsp crushed red pepper flakes or to taste
Instructions
- In a food processor or blender, combine sun dried tomatoes (and its oil marinade), olive oil, garlic, basil, walnuts, cheese, and all the seasonings. Pulse until it creates a paste-like consistency to create the pesto. Pesto will look slightly gritty from the walnuts and tomatoes.
- Boil pasta in salted water (at least 1 tablespoon of salt) and cook according to package instructions or until al dente (slightly undercooked). Turn off heat and do not drain pasta or the water out.
- Strain out pasta directly from the liquids and transfer to a large mixing bowl or a medium-sized pot (set on low heat on stovetop if you wish to serve warm – see notes). Stir in the pesto paste and fold in with the pasta until well combined.
- Scoop out about ½ cup (118ml or more) of pasta water and stir with the final dish.
- Garnish with fresh basil, lemon zest, pepper flakes, and vegan shredded cheese.
Notes
- I use the Bella Sun Luci brand of sun dried tomatoes in oil. You can easily find in the pasta sauce section of an organic aisle or in most main supermarkets.
- You can also use (dry) sun dried tomatoes that have not been marinated. I would, however, recommend adding at least an additional 2 tbsp of extra virgin olive oil to make your pesto paste smoother and less dry or clumpy.
- Pasta can be served cold or warm. I, however, recommend you open up the flavors of the pesto by mixing the ingredients on a stove top in low heat before serving. You may reheat on a microwave or stovetop (if using for a meal prep) for about 2-3 minutes depending on the heat.
- Make the pesto sauce in advance for an easy dinner! Can be kept in the fridge for up to 3 days. Pesto is suitable with any choice of pasta noodles, salads, and plant-proteins made for American-Italian recipes.