Ingredients
8 oz rotini or penne pasta
1 cup jarred sun dried tomatoes in oil
1/2 cup basil pesto (store-bought or homemade)
1/4 cup heavy cream or full-fat Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
2 garlic cloves, minced
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
1/2 cup halved cherry tomatoes
Salt and pepper to taste
Instructions
Cook pasta until al dente according to package instructions
Rinse pasta with cold water to cool completely
Drain sun dried tomatoes, reserving 1 tbsp of oil (skip if using no-oil variety)
Combine pesto, cream, olive oil, lemon juice, garlic, and reserved oil in a blender or mixing bowl
Toss cooled pasta with pesto dressing until evenly coated
Add remaining ingredients including Parmesan (freshly grated works best) and gently stir to combine
Refrigerate for 10-15 minutes before serving to let flavors meld
Notes
Adjust cream quantity for desired texture
Add spinach or arugula for extra greens
Store in airtight container for up to 3 days
Pine nuts can be substituted with almonds or walnuts
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Table
- Method: Stovetop & Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg