Whole Wheat Penne with Sun-dried Tomato Pesto & Parmesan

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes.

Drain, reserving 1 cup of the cooking pasta water.

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.

Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Stir in 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.