Sun-dried Tomato Toasted Walnut Pesto Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sun-dried tomato and toasted walnut pesto coats pasta in a quick 30-minute dinner with bright basil, pecorino, and garlic. The dish is rich and nutty with tangy sun-dried tomato flavor, perfect for a simple weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup walnut halves
- 1/4 cup lightly packed fresh basil leaves (plus more for serving)
- 1/4 cup sun-dried tomatoes
- 1/4 cup sun-dried tomato oil (from the jar)
- 1/4 cup grated pecorino Romano ( or parmesan cheese, plus more for serving)
- 2 cloves garlic (peeled and roughly chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 8 ounces rotini pasta
- 2 tablespoons dry white wine (like sauvignon blanc or chardonnay)
- 1/4 to 1/2 cup reserved pasta water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 632mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 194mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.