For individuals seeking a straightforward dish to prepare at home, sun-dried tomato pesto pasta presents an excellent option. This recipe is efficient, making it ideal for occasions when time is limited and when utilizing ingredients readily available in one’s pantry.

This particular recipe employs leftover lasagne sheets alongside store-bought sun-dried tomato pesto. The dish can be prepared in under 20 minutes and is characterized by its remarkable flavor profile. It is noteworthy that lasagne sheets can serve as a substitute for traditional pasta varieties such as penne and fusilli. This substitution yields an exceptional taste and texture, lasagne sheets provide a more substantial mouthfeel compared to other pasta varieties.

Ingredients

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

This recipe features store-bought sun-dried tomato pesto, a quick way to enhance various dishes. Made with tomatoes, walnuts, pine nuts, garlic, and parmesan, it offers a robust flavor and is conveniently available in jars. Opt for authentic Italian brands for the best quality. Caramelized red onions and garlic add sweetness and crunch, while feta cheese can serve as a creamy garnish, though grated Parmesan or Grana Padano work as substitutes. Fresh parsley brightens the dish.

Using lasagne sheets instead of other pasta creates a unique texture, making the combination with sun-dried tomato pesto particularly delightful. For this recipe, standard dried lasagne sheets from durum wheat, like Granaro Lasagne—semola n.121, are recommended and boiled for nine minutes.

Instructions

Peel and halve the onion, storing the other half in the fridge. Slice the onion, chop the garlic, and roughly chop the parsley. Bring water to a boil in a pot over medium-high heat, seasoning with a light sprinkle of salt. Once boiling, add the lasagne sheets and half a teaspoon of cooking oil. Cook for nine minutes.

After cooking the pasta, reserve 1/4 cup of the water, then drain and set aside. In a medium-low heated pan, add cooking oil, onion, and garlic, cooking for 5-8 minutes until lightly caramelized. Stir in the sun-dried tomato pesto, add a bit more oil and a sprinkle of salt. For heat, consider adding paprika or cayenne pepper. Combine the caramelized mixture with the pasta, adding chopped parsley for a fresh, herbaceous touch.

Bring water to a boil in a pot over medium-high heat, seasoning with a light sprinkle of salt. Once boiling, add the lasagne sheets and half a teaspoon of cooking oil. Cook for nine minutes or according to package instructions. Using lasagne pasta for a pesto dish is unconventional, but it surprisingly offers a firmer texture than other pasta.

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, add 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 completely and transfer it to an airtight container. To reheat on the stovetop, use medium-low heat and stir in about two tablespoons of water if the sauce is dry, warming for three to four minutes. For the microwave, place the pasta on a plate, cover with a microwave-safe lid, and heat for thirty seconds.

Sun-dried Tomato Pesto Pasta

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Servings:

Calories: 146kcal

Author: thetastejournal.com

Prep Time 2

Cook Time 16

Total Time 18

Ingredients

▢ 180 g Sundried Tomato Pesto Paste – Store bought
▢ 200 g Lasagna pasta sheets

Fresh ingredients

▢ 1 Onion – Sliced
▢ 8 Garlic cloves – Minced
▢ ½ cup Fresh Parsley – Rough chopped
▢ ¼ cup Feta Cheese

Spices and condiments

▢ 1 tsp Salt
▢ 2 Tbsp Cooking oil

Instructions

Prepare the ingredients: Prepare the onion and garlic by slicing and mincing them, respectively. Rinse the parsley in running water and roughly chop them.
Sauté the aromatics, cook the pasta: Preheat a pan on medium low heat, and then add the cooking oil and the aromatics. Sauté the aromatics for three minutes and stir occasionally. Prepare a pot, add one litre of water and bring to boil. Add a pinch of salt, few drops of cooking oil and cook the pasta for nine minutes, or follow the instruction on the box. Keep three tablespoon of pasta water before draining the pasta.
Add pesto, parsley and pasta: Add the sundried tomato pesto, parsley and pasta in the pan and stir to mix. Add salt at the end to taste. If you feel like the pasta sheets are too large, cut them into bite size pieces to mix. Garnish with chopped parsley and feta cheese, and serve immediately.