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 cup Parmesan cheese, grated
• 1 cup pine nuts, toasted
• 3 cloves garlic, minced
• 1 cup olive oil, extra virgin
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic.
3. 03
   Pulse the ingredients a few times until they are roughly chopped and well mixed.
4. 04
   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. 05
   Taste the pesto and adjust seasoning if necessary. You can add more salt, pepper, or lemon juice to suit your preference.
6. 06
   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. 07
   Serve the pasta immediately, garnished with additional grated Parmesan cheese and a few fresh basil leaves if desired.