Creamy Sun-Dried Tomato Pesto Pasta

This 20-minute pasta dish combines classic basil pesto with creamy goat cheese and tangy sun-dried tomatoes for an elevated twist on traditional pesto pasta. The creamy sauce clings perfectly to the pasta while the sun-dried tomatoes add bursts of sweet-tart flavor that perfectly complement the herby pesto.

Ingredients

• 12 oz linguine or fettuccine pasta
• 0.5 cup basil pesto (store-bought or homemade)
• 0.33 cup sun-dried tomatoes in oil (drained and chopped)
• 4 oz goat cheese (crumbled)
• 0.25 cup reserved pasta water
• 2 cloves garlic (minced)
• 0.25 cup pine nuts
• 2 tablespoon olive oil
• 0.25 teaspoon red pepper flakes (optional)
• salt and black pepper (to taste)
• fresh basil leaves (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
3. Add chopped sun-dried tomatoes and red pepper flakes (if using) to the skillet and sauté for 1 minute.
4. Toast pine nuts in a separate small dry skillet over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning. Set aside.
5. Before draining pasta, reserve 1/4 cup of pasta water. Drain pasta and add it to the skillet with the sun-dried tomatoes.
6. Reduce heat to low and add pesto, goat cheese, and reserved pasta water. Toss until pasta is evenly coated and goat cheese has melted into a creamy sauce.
7. Season with salt and pepper to taste. Sprinkle with toasted pine nuts and garnish with torn fresh basil leaves.

Notes