Sun-Dried Tomato and Basil Pesto Fusilli

Ingredients

• 12 ounces fusilli pasta
• 1 cup sun-dried tomatoes packed in oil
• 2 cups fresh basil leaves loosely packed
• 1/2 cup Parmesan cheese grated
• 1/4 cup pine nuts toasted
• 3 cloves garlic minced
• 1/3 cup olive oil extra virgin
• 1 tablespoon lemon juice freshly squeezed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground

Instructions

1. 1 Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
2. 2 In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic.
3. 3 Pulse the ingredients a few times until they are roughly chopped and well mixed.
4. 4 With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto. Add lemon juice, salt, and black pepper, and pulse again to combine.
5. 5 Taste the pesto and adjust seasoning if necessary. You can add more salt, pepper, or lemon juice to suit your preference.
6. 6 In a large mixing bowl, combine the cooked fusilli pasta and the sun-dried tomato basil pesto. Toss until the pasta is evenly coated with the pesto.
7. 7 Serve the pasta immediately, garnished with additional grated Parmesan cheese and a few fresh basil leaves if desired.