Sun-dried Tomato & Toasted Walnut Pasta Recipe

Name: Sun-dried Tomato & Toasted Walnut Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Walnuts, Toasted; 1/4 cups (Packed) Sun-dried Tomatoes, In Olive Oil; 4 leaves To 5 Leaves Fresh Basil; 1/4 cups Grated Parmesan Cheese Plus More For Serving; 1 clove Garlic, Peeled And Roughly Chopped; 1/4 cups Olive Oil; 1 teaspoon Fresh Lemon Juice; ⅛ teaspoons Black Pepper; 8 ounces, weight To 12 Ounces Spaghetti Noodles; 1 dash White Wine (I Like Pinot Grigio); 1/4 cups Reserved Pasta Water; Kosher Salt To Taste

Servings: persons

1/4 cups Walnuts, Toasted
1/4 cups (Packed) Sun-dried Tomatoes, In Olive Oil
4 leaves To 5 Leaves Fresh Basil
1/4 cups Grated Parmesan Cheese Plus More For Serving
1 clove Garlic, Peeled And Roughly Chopped
1/4 cups Olive Oil
1 teaspoon Fresh Lemon Juice
⅛ teaspoons Black Pepper
8 ounces, weight To 12 Ounces Spaghetti Noodles
1 dash White Wine (I Like Pinot Grigio)
1/4 cups Reserved Pasta Water
Kosher Salt To Taste

1
Bring a large pot of water to boil.
2
Mean while, toast the walnuts in a dry 10-inch skillet over medium heat until fragrant, about 8-10 minutes.
3
Watch closely so they dont burn.
4
In a mini food processor, combine the sun-dried tomatoes, toasted walnuts, basil, Parmesan cheese, garlic, olive oil, lemon juice, and black pepper.
5
Process until thick and paste-like.
6
Add more olive oil if it is too dry and crumbly.
7
Drop in the pasta and cook as directed on the package, usually 8-10 minutes on average.
8
Reheat the pan you toasted the walnuts in over medium heat and add in the sun-dried tomato/walnut pesto.
9
Stir often while the pesto starts to caramelize on the bottom of the pan.
10
De-glaze the pan with a good splash of white wine.
11
Use as much or as little as you would like.
12
Stir and scrape up the bits on the bottom of the pan.
13
Turn the heat off and, using tongs, add in the spaghetti noodles straight from the pot.
14
Add a 1/4 cup of reserved pasta water and toss some more.
15
Season with salt to taste.
16
Top with shavings of Parmesan and serve.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Walnuts, Toasted, 1/4 cups (Packed) Sun-dried Tomatoes, In Olive Oil, 4 leaves To 5 Leaves Fresh Basil, 1/4 cups Grated Parmesan Cheese Plus More For Serving, and more.

Yes, Sun-dried Tomato & Toasted Walnut Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun-dried Tomato & Toasted Walnut Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions