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Perfect Pesto & Sun-Dried Tomato Pasta
Category
Pasta
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
1 pound short pasta, such as Paccheri
-
1 cup freshly grated Parmigiano Reggiano
-
2/3 cup store-bought or prepared pesto, such as Bio Orto
-
1 cup oil-packed sun-dried tomatoes, drained and roughly chopped, oil reserved
- 2 tablespoons oil from sun-dried tomatoes
- ½ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add the Parmigiano Reggiano. Toss until coated.
- Add the pesto, chopped sun-dried tomatoes, oil from the sun-dried tomatoes, and toss well to coat. Add pasta water, if needed, to loosen the sauce. Add salt, to taste, if necessary. Serve warm, room temperature, or cold as a pasta salad.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 1590
Amount/Serving
% Daily Value
- Carbs
- 99 grams
- Protein
- 32 grams
- Fat
- 120 grams
- Saturated Fat
- 15 grams
- Cholestrol
- 29 milligrams
- Sodium
- 1009 milligrams
- Fiber
- 7 grams
- Sugar
- 3 grams
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