Semi-dried Tomato Pesto Pasta
An easy, simple and classic combination, this Semi-dried Tomato Pesto Pasta is a winner on taste, texture, ease and speed of cooking. Simply cook the pasta and stir in the pesto, with some pasta water, to make a delicious sauce.
It is so simple that it really does not need a recipe but I thought i will document it anyway, just incase. I used my Dairy-free Semi-dried Tomato Pesto which I recently posted to make this recipe, but you can use any pesto, either shop bought or homemade, dairy free or with dairy.
It is difficult to be very specific about the quantities of pasta, pesto or pasta water to use as this will depend on your appetite, the pesto you are using and your own personal choices. However, this is how I made it with this pesto. Use this recipe as a guide only.
Other recipes using Dairy-free Semi-dried Tomato Pesto include:
- Pesto Fried Egg on Toast with Ricotta Cheese and Smoked Chilli Flakes
- Haddock with Semi-dried Tomato Pesto and a Crispy Lemon and Basil Breadcrumb Topping
How to make Pesto Pasta
Collect all your ingredients together:
Basic ingredients –
- pasta of your choice. I like fusilli as the sauce really sticks to all those twirls!
- salted water
- pesto
- pasta cooking water
Optional extras to garnish –
- shredded basil or fresh herbs of choice
- grated Parmesan or Pecorino Romano
Ideas of other ingredients you could add –
- chopped fresh tomatoes
- fried or roasted vegetables such as courgette/zucchini, aubergine, mushrooms, peppers, sweetcorn, onion
- crispy bacon
- slices of cooked sausage
- smoked salmon or flaked cooked salmon
Whip this up in super quick time!
- Cook your pasta of choice in boiling salted water until al dente, according to packet instructions.
- Reserve 1/2 cup of pasta water, drain the pasta and then put it back into the saucepan.
- Add the pesto and the pasta water and put the saucepan back on a medium heat. Cook for 1 -2 minutes, until everything is piping hot and the pesto is adhering to all the pasta.
- Serve as is or with some garnishes. A salad and garlic bread on the side make perfect accompaniments.
1 Cook the pasta 
2 Drain, reserving pasta water 
3 Add pesto and some pasta water. Heat 
4 Serve, as is … 
… with fresh herbs … 
… with grated parmesan … 
… or with parmesan and fresh herbs
Can I use different pestos in this recipe?
You can use any pesto in this recipe, with or without dairy, shop bought or homemade. Pestos vary quite a bit so add the pesto and pasta water to taste How much you need will depend on the consistency you are looking for.
Why not try this recipe with these pestos?
What is the best way to store this pasta?
Store, covered, in the fridge for up to 3 days.
Can you freeze this pasta?
To be honest I have never frozen it. It is so quick to make that I make it fresh. However, pesto freezes really well, as does pasta, so it should freeze well in a covered container for up to 3 months. If you freeze yours, do let me know how you get on.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Semi-dried Tomato Pesto Pasta
An easy, simple and classic combination, this Semi-dried Tomato Pesto Pasta is a winner on taste, texture, ease and speed of cooking. Simply cook the pasta and stir in the pesto, with some pasta water, to make a delicious sauce.
Ingredients
Basic ingredients –
- 100g pasta of your choice. I like fusilli as the sauce really sticks to all those twirls!
- salted water
- 4 tablespoons pesto, or as much as desired
- 4 tablespoons pasta cooking water, or as necessary
Optional extras to garnish –
- shredded basil or fresh herbs of choice
- grated Parmesan or Pecorino Romano
Ideas of other ingredients you could add –
- chopped fresh tomatoes
- fried or roasted vegetables such as courgette/zucchini, aubergine, mushrooms, peppers, sweetcorn, onion
- crispy bacon
- slices of cooked sausage
- smoked salmon or flaked cooked salmon
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Cook your pasta of choice in boiling salted water until al dente, according to packet instructions.
-
Reserve ½ cup of pasta water, drain the pasta and then put it back into the saucepan.
-
Add the pesto and slowly add the pasta water and put the saucepan back on a medium heat. Cook for 1 – 2 minutes, until everything is piping hot and the pesto is adhering to all the pasta.
-
Serve as is or with some garnishes. A salad and garlic bread on the side make perfect accompaniments.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- saucepan
- warmed serving dishes
How many does this recipe serve?
The quantities given are just for one person. However it is so easy to scale up.
Can I use different pestos in this recipe?
You can use any pesto in this recipe, with or without dairy, shop bought or homemade. Pestos vary quite a bit so add the pesto and pasta water to taste How much you need will depend on the consistency you are looking for.
Why not try this recipe, with these pestos:
- Basil and Pine Nut Pesto with Roasted Garlic Confit
- Wild Garlic and Basil Pesto with Mature Cheddar and Gruyere Cheese
What is the best way to store this pasta?
Store, covered, in the fridge for up to 3 days.
Can you freeze this pasta?
To be honest I have never frozen it. It is so quick to make that I make it fresh. however, pesto freezes really well, as does pasta, so it should freeze well in a covered container for up to 3 months. If you freeze yours, do let me know how you get on.
