Keep up to date with Great Lakes Refill Co! Join our mailing list.

Sundried Tomato Pesto Penne

As Melissa and I take turns heading out on vacation this and next week we thought we would share some camping and cottaging inspiration!

First up is camp meals. This sundried tomato pesto is an easy make ahead meal!

Whether you're feeding four mouths or one, meal planning is essential when heading out for the week for both budget and convenience. As I was searching for easy but delicious meals I found a perfect summer meal that would surely brighten up any picnic table :) and is tasty warm or cold. It uses our sundried tomatoes, olive oil, spices and penne, you just need to gather some fresh produce and parm and you're on your way! Bon appetite!


sundried tomato pesto in a bowl

Sundried Tomato Pesto Penne

350 grams penne (whole wheat or white)

220 grams sundried tomatoes

1 tbsp olive oil

3 garlic cloves minced

Salt & pepper

1 cup packed fresh basil leaves

1/2 cup grated parmesan (or vegan parm)


1. Cook pasta for 8-10 minutes in boiling salted water until al dente. Reserve 1 cup of pasta liquid and drain.

2. In a food processor, blend sundried tomatoes, olive oil, garlic,  salt & pepper and basil until finely chopped. Transfer into a large bowl and fold in parmesan.

3. Add pasta to the pesto, toss to coat, and add splashes of pasta liquid to moisten as needed. Add salt and pepper to taste.


This recipe is inspired from here.

Leave a comment

Name .
Message .

Please note, comments must be approved before they are published