Roasted walnut pesto pasta with sun-dried tomatoes

In this Sun-Dried Tomato Roasted Walnut Pesto Pasta, sun-dried tomatoes and the oil they’re wrapped in are mixed with roasted walnuts, Pecorino Romano cheese, fresh basil, and garlic before tossing with wine and cooked pasta. A delicious and easy 30 minute meal! Makes 2 to 4 servings, depending on.

Dinner for 1 (or 2 or 4)!

Pat was bow hunting up north and my mother in law took the girls for a sleepover as she always does when one of her granddaughters has a birthday (bless her). And I found myself in a predicament that hadn’t happened to me in a long time.

I had to make dinner for myself.

All options ran through my mind, how should I grab a greasy burger and fries or maybe grab some spicy California rolls? Since I’m not really good at it, I go out to dinner alone Thing, I found myself in the grocery store buying ingredients (and by ingredients I mean wine) to make this very pasta dish.

To make these Pesto Pasta with Sundried Tomatoes and Roasted Walnuts you will need:

• walnuts (toasted) – Gives the pesto a toasty and nutty taste.
• basil (fresh) – Gives a fresh herbal taste.
• sun dried tomatoes – And some of the olive oil they are packaged in.
• Garlic – For a distinctive, spicy taste.
• parmesan cheese – Gives a fruity, nutty and slightly salty taste. Can be substituted with pecorino.
• lemon juice – Adds citrus notes and brightens the flavors of the pesto.
• pasta – Use your favorite short pasta.
• dry white wine – Like Chardonnay or Sauvignon Blanc.
• Reserved pasta. cooking liquid – Used to thin the sauce.

PRO TIP: I immediately begin to bring a large pot of water to a boil. I throw the pasta into the pot right after I’ve made the pesto, so it’s a good idea to have the water ready and boiling to speed things up.

Toasting the walnuts brings out the nuts’ natural oils and enhances their flavor.

Start by adding 1/4 cup (heaping) walnuts to a dry skillet and heat over medium-high heat. Stir and toss occasionally until fragrant. About 4 to 6 minutes. Keep a close eye on them so they don’t burn. After roasting, place on a cutting board and roughly chop.

First, add 1/4 cup of lightly packed basil to your blender or mini food processor.

Then add the chopped toasted walnuts.

In blender, add 1/4 cup sundried tomatoes and 1/4 cup oil from jar.

Finally, measure and add 1/4 cup freshly grated pecorino or parmesan cheese, 2 tablespoons (half a lemon) lemon juice, and 2 tablespoons water.

Mix until thick and pesto-like.

FYI That smells Heavenly.

Then I drop the noodles into the waiting pot.

Do you remember the pan I used to toast the walnuts? Well, it still has a little bit of walnut oil in it, so put the pan back on the stove and turn the heat down to medium/medium-low.

Now add the pesto and stir and stir and stir until little bits of pesto start to caramelize at the bottom of the pan. That shouldn’t take long at all.

Next, add 2 tablespoons of wine and scrape off any caramelized bits on the bottom of the pan.

What can you exchange for wine in a recipe?

Try a little vegetable or chicken broth.

Right after you cook the noodles according to the package directions; Remove 1 cup of the pasta water (you won’t need all of it, but it’s good to have just in case), drain the pasta and add straight from the pan.

Add 1/4 cup to 1/2 cup pasta water, this will thin the sauce a bit so add to taste. Then simply throw to combine!

Taste, adding salt and pepper to taste if needed.

Serve with fresh basil and more grated Pecorino Romano. And wine.

This sundried tomato and toasted walnut pasta dish for two is light, deliciously flavorful and nutty. I honestly shoveled this in like there was no tomorrow. Luckily no one was around to watch. It was great.

Did I mention this can be whipped up in 30 minutes?

Enjoy! And if you try this Sundried Tomato and Roasted Walnut Pasta recipe, let me know! Take a picture and tag me chirp or instagram!