Pasta with SunDried Tomatoes

Name: Pasta with SunDried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Spaghetti; 30 grams Pistachio; 20 grams Cashew; 10 grams Pine Nut; Salt; White Pepper; 120 grams Sun-Dried Tomatoes; 1 handful Fresh Basil; 2 tablespoons Olive Oil; 100 grams Parmesan; Lemon Juice

25 min·95 Views

Flora Petrova

347 Recipes

Enjoy a burst of Italian flavors with this easy Pasta with Sun-Dried Tomato Pesto recipe. Fresh sun-dried tomatoes and a rich, nutty pesto perfectly complement 1 pack spaghetti for a satisfying meal in just minutes!

Allergens

Halal

1,349kcal

6 Portions · 804 g

Protein

63 g

Carbohydrates

59 g

Fat

88 g

Fiber

25 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Spaghetti
Pistachio30 grams
Cashew20 grams
Pine Nut10 grams
Salt
White Pepper
Sun-Dried Tomatoes120 grams
Fresh Basil1 handful
Olive Oil2 tablespoons
Parmesan100 grams
Lemon Juice

Cooking the Pasta and Prepping the Tomatoes

1
Boil 1 pack spaghetti in salted water until al dente (follow package directions).
2
Before draining, reserve 1 cup of the starchy pasta water.
3
Finely chop 120 g sun-dried tomatoes.

In a blender, combine

4
30 g pistachios
5
20 g cashews
6
10 g pine nuts
7
A handful of fresh basil
8
2 tbsp olive oil
9
100 g Parmesan
10
Juice of ½ lemon
11
Salt and white pepper to taste
12
Blend until the mixture is smooth and creamy.

Combining and Serving

13
Toss the hot spaghetti with the blended pesto.
14
Stir in the chopped sun-dried tomatoes.
15
Gradually add the reserved 1 cup of pasta water to form a silky, creamy sauce.
16
Serve immediately and enjoy your delicious pasta dish!

Recommended recipes

Can't Decide What to Cook?

Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.

MealMatch Now