Pasta with Sundried Tomato Pesto

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 408 kcal
Author The Foodie Physician


  • 1 pound dry farfalle penne or rotini
  • 1 cup jarred sundried tomatoes in olive oil
  • ½ cup fresh basil
  • 1/3 cup almonds
  • 2 cloves garlic
  • 1 teaspoon balsamic vinegar
  • Pinch chili flakes
  • ¼ cup grated Parmesan cheese
  • ½ cup olive oil
  • Salt and pepper to taste
  • Optional: crumbled ricotta salata for topping
US Customary - Metric


  1. Cook the pasta according to the package instructions. Reserve 1 cup of pasta water.
  2. Add the sundried tomatoes, basil, almonds, garlic, vinegar, chili flakes, and Parmesan cheese to a food processor and pulse until finely chopped. With the food processor running, add the oil in a steady stream until a chunky paste forms.
  3. Toss the pasta with the pesto. Add some of the pasta water as needed to thin out the sauce to desired consistency. Season the dish with salt and pepper to taste. Top with crumbled cheese if desired.
Nutrition Facts
Pasta with Sundried Tomato Pesto
Amount Per Serving
Calories 408 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 2mg 1%
Sodium 88mg 4%
Potassium 388mg 11%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 1g
Protein 10g 20%
Vitamin A 5.7%
Vitamin C 17.6%
Calcium 7.3%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.