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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta according to the package instructions.
Combine parsley, Parmesan, pecans, olive oil, and salt in a food processor. Blend until smooth.
Melt butter in a small pot over medium heat. Add dill and sauté for about 1 minute.
Add the tomatoes and cook for a few minutes until they soften.
Add the pesto sauce and cooked pasta to your Rollpan or pot. Cook for a few minutes until the pasta is evenly coated.
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You can substitute pecans with walnuts or almonds for a different flavor profile.
If you don’t have a Rollpan, use a regular pot or pan to mix the pasta and pesto.
Can I use a different herb for the pesto?
Yes, you can substitute parsley with basil or cilantro for a different flavor.
What type of pasta works best for this recipe?
Any pasta of your choice works well, but short pasta like penne or fusilli holds the sauce nicely.
Can I make the pesto ahead of time?
Yes, you can prepare the pesto a day in advance and store it in an airtight container in the fridge.
How can I make this recipe vegan?
Replace butter with olive oil and Parmesan with a vegan cheese alternative or nutritional yeast.
Can I use canned tomatoes instead of fresh ones?
Fresh tomatoes are recommended for their texture, but canned tomatoes can be used if fresh ones are unavailable.
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