Penne with Sun-Dried Tomato Pesto

Ingredients

• 1 cup basil leaves fresh packed ()
• 2  garlic cloves 
• 0.5 cup parmesan freshly grated
• 12 ounces penne pasta 
• 4 servings salt and pepper black freshly ground
• 8.5 ounce sun-dried tomatoes packed in olive oil

Equipment

• food processor
• bowl
• pot

Directions

1. Watch how to make this recipe.
2. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
3. Drain, reserving 1 cup of the cooking liquid.
4. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
5. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
6. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.