This Sun Dried Tomato Pesto Pasta is made with Three Farm Daughters linguine pasta, creamy sun-dried tomato pesto and topped with burrata cheese. Easy, made with simple ingredients in under 30 minutes! It’s a pasta lover dream come true!

Scale

2 cups reserved pasta water

SUN DRIED TOMATO PESTO

1 cup sun dried tomatoes, tightly packed

½ cup cashew nuts*

2 garlic cloves

¾ cup extra virgin olive oil

¼ tsp black pepper pepper

½ t sea salt

¼ tsp red pepper falkes

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Boil a large pot of salted water. Add the noodles and cook for 11-13 minutes depending on preference. Reserve around 2 cups of pasta water. Then rinse and drain the pasta.
Meanwhile, make the pesto. First, toast nuts on a stovetop until golden brown. Let it cool. Place all the pesto ingredients in a high speed blender or food processor and blend until smooth.
Place the pesto and 1 1/2 cup reserved pasta water in the same pot you cooked the noodles. Stir together and bring to a simmer. Add pasta and toss using kitchen tongs. Add remaining half a cup of water if needed. Add salt and pepper to taste. Divide between bowls, top with burrata cheese and fresh basil.