Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your pasta of choice and cook according to package instructions, typically about 8-12 minutes until it's al dente. Stir occasionally to prevent sticking, and keep an eye on it to ensure perfect doneness. Once done, reserve a cup of pasta water and drain the rest.

While the pasta cooks, gather your sun-dried tomatoes, fresh basil, Parmesan cheese, garlic, and pine nuts. Measure out about 1 cup of sun-dried tomatoes, a handful of basil, and 1/2 cup of grated Parmesan. You’ll also need 2 cloves of garlic, a quarter cup of pine nuts, and a squeeze of lemon juice for that zesty twist. Set these aside for blending.

In a food processor, combine the sun-dried tomatoes, basil, Parmesan, garlic, and pine nuts. Pulse until finely chopped, taking care to scrape down the sides for even blending. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. You may need to adjust the consistency with a splash of reserved pasta water for a creamy texture.

Once the pasta is cooked and drained, return it to the pot over low heat. Add the freshly made sun-dried tomato pesto and a splash of the reserved pasta water. Toss everything together gently for about 2-3 minutes until the pasta is evenly coated with the vibrant pesto sauce, heating through for a warm and comforting dish.

Plate your delicious Sun-Dried Tomato Pesto Pasta in bowls and garnish with extra grated Parmesan, a sprinkle of pine nuts, and a few fresh basil leaves for that stunning presentation. Serve immediately and enjoy the delightful flavors while it’s still warm.