# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (penne, fusilli, or spaghetti)
→ Sun-Dried Tomato Pesto
02 - 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
03 - ½ cup freshly grated Parmesan cheese
04 - ¼ cup toasted pine nuts or walnuts
05 - 2 garlic cloves
06 - 1 cup fresh basil leaves
07 - 2 tbsp reserved sun-dried tomato oil
08 - 2 tbsp extra-virgin olive oil
09 - Juice of ½ lemon
10 - Salt, to taste
11 - Black pepper, to taste
→ To Serve
12 - Fresh basil leaves for garnish
13 - Extra grated Parmesan cheese
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup of cooking water, then drain.
02 - In a food processor, pulse sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil until finely chopped.
03 - Add reserved sun-dried tomato oil, olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping sides. Add reserved pasta water by tablespoons as needed to reach a silky consistency.
04 - Toss drained pasta with sun-dried tomato pesto in a large bowl, adding reserved pasta water if necessary to create a smooth sauce.
05 - Plate immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.
