Sun-dried Tomato Pesto Pasta

There’s something magical about pasta that brings comfort and joy to our lives, and this Sun-dried Tomato Pesto Pasta is no exception. With a vibrant blend of sun-dried tomatoes, fresh herbs, and a rich creamy base, this dish is an absolute delight for the senses. Whether you’re cooking for yourself or entertaining friends, the unique flavors and textures of this pasta dish are sure to impress. Plus, it’s versatile enough to accommodate various dietary preferences, making it a go-to recipe for any occasion.

What Makes This Recipe Special

This Sun-dried Tomato Pesto Pasta is not your typical pasta dish. It combines the deep, savory flavors of sun-dried tomatoes with a creamy, rich sauce that coats every noodle perfectly. The addition of fresh herbs and spices elevates the dish, making it a standout on any dinner table. The optional chicken provides a protein boost, while the use of broad egg noodles adds a delightful texture that holds the sauce beautifully. It’s a perfect balance of flavors that will leave you craving more.

What’s in the Bowl

To create this delicious Sun-dried Tomato Pesto Pasta, gather the following ingredients:

• 12 oz extra broad egg noodles (like No Yolk)
• 1 lb chicken breasts, pounded thin (optional)
• 2 tablespoons olive oil
• 1/3-1/2 cup freshly grated Parmesan cheese
• 1/2 cup flour
• 1 teaspoon dry basil
• 1/2 teaspoon each: salt, garlic powder, onion powder, dried oregano
• 1/4 teaspoon pepper
• 1 cup sun-dried tomatoes, drained of oil
• 1 cup fresh basil leaves
• 1/4 cup fresh parsley
• 4 garlic cloves, peeled
• 1 shallot, peeled
• 1/4 cup pine nuts
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 teaspoon each: red pepper flakes, dried oregano
• 1/4 teaspoon pepper
• 1 tablespoon flour
• 1 tablespoon olive oil
• 1 squash, sliced and quartered
• 1 green bell pepper, chopped
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream mixed with 2 tablespoons cornstarch
• 1 cup milk
• 1 (14.5 oz) can fire roasted garlic diced tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar

Hardware & Gadgets

To make this Sun-dried Tomato Pesto Pasta, you’ll need the following tools:

• Large pot for boiling noodles
• Colander for draining noodles
• Skillet for sautéing ingredients
• Food processor or blender for the pesto
• Measuring cups and spoons for accuracy
• Sharp knife and cutting board for chopping vegetables

Make Sun-dried Tomato Pesto Pasta: A Simple Method

Creating this delectable Sun-dried Tomato Pesto Pasta is a straightforward process. Follow these steps for a successful dish:

Step 1: Cook the Noodles

Begin by bringing a large pot of salted water to a boil. Add the extra broad egg noodles and cook according to package instructions until al dente. Drain the noodles in a colander and set aside, reserving a cup of pasta water for later.

Step 2: Prepare the Chicken (Optional)

If using chicken, heat 2 tablespoons of olive oil in a skillet over medium heat. Season the pounded chicken breasts with salt and pepper, then cook for about 5-6 minutes on each side, or until cooked through and golden brown. Once done, remove from the skillet and let it rest before slicing.

Step 3: Make the Pesto

In a food processor, combine the sun-dried tomatoes, fresh basil, fresh parsley, garlic cloves, shallot, pine nuts, tomato paste, and 1 1/2 teaspoons of salt. Blend until smooth, adding a splash of olive oil if necessary to help it blend. Taste and adjust seasoning as needed.

Step 4: Prepare the Sauce

In the same skillet used for the chicken, add 1 tablespoon of olive oil. Sauté the sliced squash and chopped green bell pepper until tender, about 4-5 minutes. Add the garlic powder, onion powder, dried oregano, red pepper flakes, and pepper, stirring until fragrant.

Step 5: Combine Everything

Pour in the low sodium chicken broth, heavy cream mixed with cornstarch, milk, and fire roasted garlic diced tomatoes. Stir to combine, and bring the mixture to a simmer. Allow it to thicken slightly, about 5 minutes.

Step 6: Mix in the Noodles and Pesto

Add the cooked noodles to the skillet along with the prepared pesto. Toss everything together, adding reserved pasta water as needed to reach your desired consistency. If you opted for chicken, slice it and add it to the pasta at this stage.

Step 7: Serve and Garnish

Serve the Sun-dried Tomato Pesto Pasta warm, generously sprinkled with freshly grated Parmesan cheese. A drizzle of balsamic vinegar over the top adds a beautiful finish. Enjoy your delicious creation!

Make It Fit Your Plan

This recipe can easily be adjusted to fit various dietary preferences:

• For a vegetarian option, omit the chicken and consider adding more vegetables.
• For a gluten-free version, substitute the extra broad egg noodles with gluten-free pasta.
• To make it dairy-free, use a dairy-free cream alternative and nutritional yeast instead of Parmesan cheese.
• Add more protein through chickpeas or tofu for a plant-based twist.

Don’t Do This

When making Sun-dried Tomato Pesto Pasta, avoid the following common pitfalls:

• Don’t overcook the noodles; they should be al dente to hold up in the sauce.
• Don’t skip the reserved pasta water; it helps to create a creamy sauce.
• Avoid using dried herbs instead of fresh; fresh herbs provide a brighter flavor.
• Don’t rush the cooking process; allowing the sauce to simmer helps develop depth of flavor.

Shelf Life & Storage

If you have leftovers of your Sun-dried Tomato Pesto Pasta, store them in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if needed to loosen the sauce. This dish also freezes well; just make sure to store it in a freezer-safe container for up to 3 months.

Top Questions & Answers

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, you can use dried sun-dried tomatoes. Just be sure to soak them in warm water for about 20 minutes before using to rehydrate them.

Is it possible to make this dish vegan?

Absolutely! Simply omit the chicken and use a plant-based cream alternative, along with nutritional yeast in place of Parmesan cheese.

Can I prepare the pesto in advance?

Yes! You can make the sun-dried tomato pesto ahead of time. Store it in an airtight container in the fridge for up to one week.

What other vegetables can I add to the pasta?

Feel free to get creative! Zucchini, asparagus, or spinach would all make wonderful additions to this dish.

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The Takeaway

This Sun-dried Tomato Pesto Pasta is a delightful blend of flavors that brings a taste of Italy straight to your kitchen. With its creamy texture, vibrant colors, and wholesome ingredients, it’s a dish that can be enjoyed by everyone at the table. Whether you’re preparing a cozy meal for two or a festive gathering, this pasta is sure to be a hit. So grab your ingredients, follow the simple steps, and enjoy a bowl of comfort that will warm your heart and satisfy your cravings.