Sundried Tomato Pesto Pasta Recipe

Boil pasta

Bring the water and 1 tablespoon salt to a rolling boil in a large pot. Add the cavatappi and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Roast brussels sprouts

While the pasta cooks, preheat oven to 425°F (220°C). Toss halved/quartered brussels sprouts with 1 tablespoon olive oil, a pinch of salt and black pepper. Spread in a single layer on a baking sheet and roast 12–16 minutes, turning once, until tender and caramelized at the edges. Remove from oven and set aside.

Quickly heat peas & corn

In a medium skillet over medium heat add 1 teaspoon olive oil. Add the peas and corn and sauté 2–3 minutes until heated through. Season lightly with salt and pepper. Remove from heat and keep warm.

Prepare arugula

Rinse and spin-dry the arugula. Pat dry and set aside to toss into the pasta at the end so it wilts slightly from residual heat.

Blend pesto

In a food processor combine drained sundried tomatoes, basil leaves, pine nuts, grated parmesan, garlic cloves, lemon juice and red pepper flakes. Pulse several times to coarse chop.

With the processor running, slowly stream in 1 cup olive oil until the mixture emulsifies into a thick, spreadable pesto. Stop and scrape down the sides as needed. If the pesto is too thick, add 1–2 tablespoons of the reserved pasta water to loosen. Season to taste with salt and black pepper.

Combine pasta and pesto

Return the drained pasta to the empty large pot (off heat). Add about 3/4 of the sundried tomato pesto and 1/4–1/2 cup of the reserved pasta water. Toss vigorously so the pesto coats the pasta, adding more reserved water a tablespoon at a time to reach a glossy sauce that evenly coats the cavatappi.

Add vegetables

Fold in the roasted brussels sprouts, sautéed peas and corn, and the arugula. Toss gently until the arugula begins to wilt and everything is evenly distributed. Taste and adjust seasoning with salt, pepper and extra lemon juice if desired.

Plate & garnish

Transfer pasta to serving bowls or a platter. Spoon remaining pesto over the top as desired. Sprinkle with extra grated parmesan and a little lemon zest for brightness. Drizzle up to 1 tablespoon olive oil over the finished dish if you like.