Sun Dried Tomato, Pea and Pesto Pasta

Sun Dried Tomato, Pea and Pesto Pasta

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

Ideally, you should use your own homemade pesto for this recipe. Traditional pesto made with pine nuts works well, but consider using a walnut or almond-based variation instead.


  • 8 ounces small shell pasta
  • 1 cup frozen petite green peas, rinsed, defrosted and patted dry
  • 4 slices bacon
  • 1.4 cup sun dried tomatoes in oil, drained and roughly chopped
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons red onion, finely diced
  • 1 cup pesto
  • sea salt fresh black pepper
  • Parmesan cheese to garnish
  • Fresh Basil to garnish


  1. Cook the pasta according to package directions and then drain well.
  2. In the meantime, place the bacon into a small skillet and cook over medium heat for about 6 minutes until crispy. Transfer the bacon to a plate lined with paper towel to drain, and then roughly chop once cool enough to handle.
  3. Place the hot pasta, bacon, peas, sun dried tomatoes, pine nuts, onions, pesto and a few pinches of salt and pepper into a bowl and toss gently to coat. Serve topped with freshly grated Parmesan cheese and fresh basil.

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