It has been a little while since I made pasta with sun-dried tomato pesto, but I decided it was again time to prepare it. We got the recipe while taking a class at The Disney Institute more than 25 years ago. The Disney Institute once was a venue for both corporate/professional groups as well as a guest venue, but it first closed altogether in 2003 and part of its land was used for Disney’s Saratoga Springs Resort & Spa, but it has since re-opened, but only for professional groups. We’ve enjoyed the recipe for years (you’ll find it below) and here’s the ingredients ready this morning (Wednesday, Sept. 16, 2026) in the kitchen of our home here in Naples, Fla. (the basil is in the fridge and I forgot to stage it in the photo). Oh, and I substituted mini-farfalle for regular farfalle. (Remember: Click on the small image for a bigger version – then click on that one for the full-size photo.)
PASTA WITH SUN-DRIED TOMATO PESTO
from: our visit to The Disney Institute
INGREDIENTS:
- 1 pound extruded pasta (farfalle, penne, orecchiette, etc.)
- 4 large garlic cloves (peeled and minced)
- ½ cup sun-dried tomatoes (in olive oil or softened in hot water; drained)
- 1 cup basil (lightly packed and coarsely chopped)
- ½ cup walnuts (pine nuts are traditional; try others)
- ¼ cup Parmesan cheese (grated; more to garnish)
- ½ cup extra virgin olive oil
- Salt and freshly ground pepper to taste
DIRECTIONS:
- Using a food processor or blender, process the sun-dried tomatoes until chunky. Add the cheese, garlic and nuts and process until smooth. Add the basil leaves and process quickly.
- Slowly add the olive oil until pesto reaches desired consistency (it should be slightly thick). Season with freshly ground black pepper and salt to taste.
- Cook the pasta in salted boiling water until tender (al dente). Drain and set aside. Keep warm.
- To serve, toss pasta in a bowl with the pesto. Garnish with more Parmesan cheese, if desired.
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