Sun-Dried Tomato Pesto Pasta

The world is seemingly brimming with mouth-watering pastas we’re eager to spend our daily carbohydrate allotments on, so when it comes to picking a sauce and shape, it can be an overwhelming choice. 

Since it’s the season of love, we leaned into the scarlet moodiness of sun-dried tomatoes and built a simple-but-stunning pesto around their complex tanginess. Keep in mind, though we opted for the playful shape of fusilli col buco for our final dish, just about any pasta shape your heart desires will do.  

Best of all, this pesto can be completed in the matter of minutes, leaving more time for mingling and bottle-popping fun during the dinner party. 

Hot Tip: Pair this with our No Fuss Herby Mozzarella Sticks. 

Recipe by: Kourtney Paranteau

Serves 6

Process

Bring a large pot of water to a boil, dropping in your Disco di Sale tablets as you click on your burner. Meanwhile, in a blender or food processor, pulse the sun-dried tomatoes, red peppers, garlic, basil, walnuts, cheese, Garlic Salt, freshly cracked black pepper, House Special Seasoning, lemon juice, and olive oil just until the elements of the sauce have broken down into a chunky mixture.  

By this time, your water should have come to a boil. Cook your pasta until al dente, about ten minutes. Reserve about a half cup’s worth of pasta water then drain.

In a large saucepan, melt butter over medium heat and toss your pasta in the butter with tongs before gradually adding scoops of your sun-dried tomato pesto until the pasta is evenly coated in sauce. If the sauce is looking too thick, drizzle your reserved pasta water into the pan and toss.

Finish by dotting the pasta with burrata, parmesan, breadcrumbs, lemon zest, Garlic Salt, basil, and freshly cracked black pepper.