Sun-Dried Tomato and Basil Pesto Pasta Salad
Inspired by techniques from America's Test Kitchen.
Pasta coated in a rich, brick-red pesto of sun-dried tomatoes, ricotta and pine nuts, brightened with fresh cherry tomatoes and torn basil.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 13 g |
| Carbohydrate | 57.4 g |
| of which sugars | 2.8 g |
| of which free sugars | 0 g |
| Fat | 20.3 g |
| of which saturates | 3.4 g |
| Fibre | 3.8 g |
| Salt | 1.28 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 400 g fusilli or penne
Pesto
- 100 g oil-packed sun-dried tomatoes, rinsed and blotted
- 60 g ricotta
- 50 g pine nuts, toasted
- 25 g Parmesan-style hard cheese, finely grated
- 1 garlic cloves, peeled
- 60 ml extra-virgin olive oil
- ½ tsp ground black pepper
To finish
- 20 g basil leaves, torn
- 150 g cherry tomatoes, quartered
- 1
Cook the pasta. Boil the pasta in the salted water a minute or two beyond al dente. Keep 120 ml of the water, then drain, rinse cold and shake dry.
- 2
Blend the pesto. Blend the sun-dried tomatoes, ricotta, pine nuts, cheese, garlic, oil, pepper and 60 ml pasta water to a thick, brick-red paste.
- 3
Combine. Toss the pasta with the pesto, adding a splash more pasta water if it clings in clumps.
- 4
Finish. Fold in the cherry tomatoes and torn basil just before serving.
Storage
Keeps covered in the fridge for up to 2 days; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
