Pesto Pasta with Sun-Dried Tomatoes

Ingredients

• 200g trofie pasta
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 4 sun-dried tomatoes in oil, chopped
• Salt and black pepper to taste

Instructions

1. Cook the trofie pasta in a large pot of salted boiling water until al dente, about 10-12 minutes.
2. While the pasta cooks, prepare the pesto: blend basil, pine nuts, Parmesan, garlic, and olive oil in a food processor until smooth. Season with salt and pepper.
3. Drain the pasta, reserving 1/2 cup of pasta water.
4. Return the pasta to the pot and toss with the pesto, adding reserved pasta water as needed to create a creamy sauce.
5. Stir in the chopped sun-dried tomatoes.
6. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.