Pasta With Sun-Dried Tomato Pesto

Yield: 4 servings
Calories: 427
Theme: Dinner
Rating:  This recipe has not been rated

If you want to make your own pesto pasta dish at home, Dr. Sonali Ruder, the "Foodie Physician" has the recipe you need. Packed with fresh basil, protein-rich almonds, satisfying Parmesan cheese, and sun-dried tomatoes, this dish is free of additives and full of flavor.


  • 8 oz dry rotini, penne, or farfalle
  • 1 cup jarred sun-dried tomatoes in olive oil
  • 1/2 cup fresh basil
  • 1/3 cup almonds
  • 2 garlic cloves
  • 1 tsp balsamic vinegar
  • pinch chili flakes
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • Optional: crumbled ricotta salata for topping


1. Cook the pasta according to the package instructions. Reserve 1 cup of pasta water. 


2. Add the sundried tomatoes, basil, almonds, garlic, vinegar, chili flakes, and Parmesan cheese to a food processor and pulse until finely chopped. With the food processor running, add the oil in a steady stream until chunky paste forms. 


3. Toss the pasta with the pesto. Add some of the pasta water as needed to thin out the sauce to desired consistency. Season the dish with salt and pepper to taste. 


4. Top with crumbled cheese if desired.


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