8 oz (about 225g) pasta (such as spaghetti or penne)
1/2 cup basil pesto (store-bought or homemade)
1/4 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts (optional)
Salt and pepper to taste
Fresh basil leaves for garnish
Boil the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Once cooked, drain the pasta and set aside.
Prepare Pesto Sauce:
In a mixing bowl, combine the basil pesto and chopped sun-dried tomatoes.
Mix well to create a flavorful pesto sauce.
Toast Pine Nuts (Optional):
In a small dry skillet, toast the pine nuts over medium heat until they’re lightly golden. Keep an eye on them to prevent burning.
Combine Pasta and Pesto:
In a large mixing bowl, toss the cooked pasta with the pesto sauce until the pasta is evenly coated.
Add Parmesan and Pine Nuts:
Add grated Parmesan cheese to the pasta and toss again to combine.
If you toasted pine nuts, you can sprinkle them over the pasta for added texture and flavor.
Season and Garnish:
Taste the pasta and adjust the seasoning with salt and pepper as needed.
Garnish the dish with fresh basil leaves for a pop of color and additional freshness.
Divide the Pesto Pasta with Sun-Dried Tomatoes among serving plates.
You can serve it warm or at room temperature.