Sun-Dried Tomato Pesto Pasta

1Cook the pasta according to package instructions until al dente. Drain and set aside.

2In a food processor, combine the sun-dried tomatoes (1 cup), basil, pine nuts (¼ cup), garlic (2 cloves), Parmesan cheese (½ cup), and olive oil (⅓ cup). Blend until smooth, adding more olive oil (⅓ cup) if needed to reach desired consistency. Season with salt and pepper to taste.

3In a large skillet, heat the sun-dried tomato pesto over medium heat.

4Add the cooked pasta to the skillet and toss to coat evenly in the pesto sauce. Cook for another 2-3 minutes to heat through and allow the flavors to combine.

5Serve the sun-dried tomato pesto pasta hot, garnished with additional Parmesan cheese (½ cup) and fresh basil leaves (½ cup) if desired.