Sun-Dried Tomato Pesto Pasta

If you’re looking for an easy dish to make at home, then this sun-dried tomato pesto pasta is the one for you. This dish is incredibly convenient to make when you’re short on time and want to utilize the ingredients that are already in your pantry.

We typically make lasagne three to four times a year, and when we do, we always have some leftover sheets. Now, I know what you’re thinking: why don’t we just keep the lasagne sheets for next year? To be honest, we need the space in the fridge for other things.

For this recipe, we’re using leftover lasagne sheets and store-bought sun-dried tomato pesto. This dish comes together in under 20 minutes, and it is packed with incredible flavour. Who would have thought that lasagne sheets could serve as a substitute for regular pasta types, such as penne and fusilli? It does, and the taste is out of the world. In terms of texture, there is something substantial about lasagne sheets compared to the other pasta types. You can pick up half a lasagne sheet coated in sun-dried tomato pesto with your fork and eat it in one bite.

Ingredients

Sun-dried tomato pesto, Red onion, Garlic, Feta Cheese, Parsley, Salt and Lasagne Sheets.

We’re using store-bought sun-dried tomato pesto for this recipe. Store-bought sun-dried tomato pesto is a convenient addition to most dishes. Made from sun-dried tomatoes, nuts such as walnuts and pine nuts, along with garlic and parmesan cheese, it offers an intensely tangy flavour that is perfect for a quick meal. One of the best aspects of using the store-bought version is that you can keep jars of it in your pantry and use it whenever needed. Look for authentic Italian brands; those are the best.

Red onions and garlic add a caramelized taste to the dish. It enhances the sweetness of the dish and provides a crunchy texture. Feta cheese serves as a creamy garnish that can be sprinkled on at the end of the cooking process; you can also substitute it with grated Parmesan cheese or Grana Padano cheese. Parsley adds a fresh and vibrant flavour to the dish.

Lasagne sheets are the central star of the show; choosing lasagne sheets instead of the usual pasta types such as Penne, fusilli, or tagliatelle gives this dish a fascinating texture. The lasagne sheets are incredibly delicious when paired with sun-dried tomato pesto. Use standard dried lasagne sheets, which are made from durum wheat and can be cooked in boiling water for 9 minutes. We used Granaro Lasagne—semola n.121.

Instructions

Remove the skin of an onion and slice into halves. In this recipe, we’re using half an onion. Store the balance of the onion in the fridge. Slice the onion. Peel the garlic, then chop the garlic cloves. Wash the parsley and roughly chop it. Gather the remaining ingredients, such as feta cheese, cooking oil, and sundried tomato pesto.

Add water to a pot and bring it to a boil on medium-high temperature. Season the water with a light sprinkling of salt. Once the water is at a rolling boil, add the lasagne sheets.

Add half a teaspoon of cooking oil. Cook the pasta for nine minutes, or follow the instructions written on the pasta box. Using lasagne pasta for the pesto dish is unconventional. However, the result is presently surprising as the lasagne pasta has a slightly firmer texture compared to other pasta.

The taste and texture of the lasagne pasta sheets perfectly harmonized with the overall flavour of the sundried tomato pesto and the other ingredients. You can also experiment with different forms of pasta for this pesto recipe, such as fusilli, penne, trofie, trenette, or spaghetti. When the pasta is cooked, reserve 1/4 cup of pasta water. Drain the rest of the water and set the pasta aside.

Preheat a pan on medium-low heat, and then add the cooking oil, onion, and garlic. Cook the aromatics for five to eight minutes until it has caramelized into a light golden-brown. Sautéing the onion and garlic will add a lovely hint of sweetness to the dish.

Add the sun-dried tomato pesto to the onions and garlic. Add a little bit more cooking oil and tiny sprinkle of salt. If you would prefer a spicier version, you can add paprika powder or cayenne pepper powder for more heat.

Mix the caramelized onions and garlic with the sun-dried tomato pesto pasta. Add the chopped parsley and stir the mixture well. The fresh parsley gives the Sun-dried tomato pesto pasta a herbaceous taste.

After the Sun-dried tomato pesto is properly mixed, add three tablespoons of the pasta water and mix well. Thereafter, add the cooked lasagne sheets. Carefully add the sun-dried tomato pesto on top of the pasta to coat each of the sheets. Gradually add in all the pasta sheets.

Once thoroughly mixed, the lasagne sheets will be well-coated and ready to serve. Garnish with grated parmesan cheese, more parsley and if you’re wanting a tad more heat, a little bit of red chili flakes. Sprinkle with crumbled feta cheese.

What to Serve with Sun-dried Tomato Pesto Pasta?

Surprisingly, sun-dried tomato pesto pasta pairs well with all kinds of salads, such as Red pepper and Rocket salad, Caprese salad or mixed green salad. These salads balance the richness of the sundried tomatoes and complement the flavour. Bread or rolls, such as Garlic bread, sourdough bread or focaccia are great for soaking up extra pesto sauce.

How to Store and Reheat Sun-dried Tomato Pesto Pasta?

Allow the sun-dried tomato pesto pasta to cool down completely. Transfer the pasta to an airtight container. Reheat the sun-dried tomato pesto pasta on stovetop or microwave. To reheat the pasta on the stovetop, set the temperature to medium low heat and add the pesto pasta.

Add about two tablespoon of water if the sauce is dry. Reheat for three to four minutes while stirring. To reheat the pesto pasta in the microwave, simply place the pasta on a plate, cover it with a microwave safe lid and spin for thirty seconds.