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Creamy Pesto Linguine with Sun-Dried Tomatoes

Creamy Pesto Linguine with Sun-Dried Tomatoes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Italian

Scale

Ingredients

Walnut Pesto

  • 2 cups basil
  • 1/4 cup Italian parsley
  • 2 cloves garlic
  • 2/3 cup toasted walnuts
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup olive oil

Pasta/Sauce

  • 8 oz. ( 1/2 standard box) linguine
  • 4.5 oz. sun-dried tomatoes, roughly chopped
  • 3 T. walnut pesto
  • 1 cup light cream
  • 2 T. tomato paste
  • 1 tsp. lemon juice
  • 1/4 cup parmesan cheese, grated

Instructions

  1. In a large stockpot, boil 4 cups of water and add salt once it comes to a boil.
  2. While the water is heating up, get the pesto ready. In a food processor, blend together the basil, parsley, garlic, walnuts and parmesan cheese. Slowly pour in the olive oil while the machine is on, and scrape the sides as needed. Taste and add more cheese if needed.
  3. Once the water has boiled, add the linguine and cook according to the box’s directions. Drain the pasta when done and run under cold water. Set aside. This prevents the pasta from overcooking.
  4. Heat the same stockpot over medium heat. Add the sun-dried tomatoes and sauté for a quick minute. Whisk in the light cream, tomato paste, lemon juice. Once the sauce is boiling, turn off the heat. 
  5. Off the heat, mix in the pesto and 1/4 cup parmesan cheese. Add in the pasta and toss well ensuring the pasta is completely covered by the tomato pesto cream sauce.
  6. Serve with more parmesan cheese on the side. Garnish with any remaining basil or parsley leaves. You can also add in some grilled chicken to make it even more filling.

Notes

Double the pasta and sauce if you plan on serving a family of four. Pesto amounts can stay the same. There will be more than enough leftover pesto to freeze.