Pasta with Pesto Sauce & Sun-Dried Tomatoes

This pasta gets three layers of flavor in one bowl. First, a light bechamel made with olive oil and skim milk coats the noodles. Then a fresh basil pesto with pine nuts and garlic gets tossed through. Finally, softened sun-dried tomatoes and toasted breadcrumbs go on top. Each component adds something different: creaminess, herbal punch, concentrated sweetness, and crunch.

The bechamel here uses olive oil instead of butter, which keeps it lighter and ties it to the Italian flavors. It’s a simple roux of oil and flour with skim milk stirred in until thick. This creates a base coating that helps the pesto cling to every strand instead of sliding off.

The pesto is straightforward: basil, pine nuts, garlic, olive oil, and salt processed until smooth. Making it fresh in the food processor takes two minutes and tastes worlds apart from anything in a jar. The toasted breadcrumbs on top add a textural contrast that keeps each bite from feeling one-note.

Chef Tips

• Toss the pasta with the bechamel first, then the pesto. This order layers the flavors instead of muddling them together.
• Soften the sun-dried tomatoes in hot water before slicing into strips. Dry ones are tough and chewy.
• Toast the breadcrumbs in a dry pan until golden. Raw breadcrumbs add nothing but a gummy texture.
• Use the pesto at room temperature, not cold. Cold pesto tightens when it hits hot pasta.

Variations

• Add toasted walnuts to the pesto instead of pine nuts for a more affordable, earthier version.
• Toss in sauteed mushrooms or grilled zucchini for added substance.
• Use arugula in place of half the basil for a peppery, more complex pesto.