Italian Pesto Pasta with Sun-Dried Tomatoes

Ingredients

• 12 oz pasta, such as penne or fusilli
• 1 cup sun-dried tomatoes, thinly sliced
• 1 cup grated Parmesan cheese
• 1 cup olive oil
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• to taste salt and pepper

• 2 cups fresh basil leaves, packed
• 1 cup pine nuts, toasted
• 1 cup Parmesan cheese, grated
• 1 cup olive oil, extra virgin
• 2 cloves garlic, peeled
• to taste salt and pepper

1. 01
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. 02
   While the pasta is cooking, prepare the pesto sauce. In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. 03
   With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth and emulsified. Season with salt and pepper to taste.
4. 04
   In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
5. 05
   Add the sun-dried tomatoes to the skillet and cook for another 2 minutes until they are heated through.
6. 06
   Add the cooked pasta to the skillet, along with the prepared pesto sauce. Toss until the pasta is well coated with the sauce.
7. 07
   Stir in the grated Parmesan cheese and mix until well combined. Adjust seasoning with salt and pepper if necessary.
8. 08
   Serve the pesto pasta warm, garnished with additional Parmesan cheese and fresh basil leaves if desired.