Penne with Pesto and Sun-Dried Tomatoes

1. 1
   prep · ~3 min

   Toast the pine nuts.

   Place pine nuts in a small dry skillet over medium-low heat. Cook, shaking the pan frequently, until golden and fragrant, about 2 to 3 minutes. Transfer immediately to a plate to cool.

   TIPPine nuts burn quickly—remove them from the pan the moment they turn golden.
2. 2
   boil · ~10 min

   Bring a large pot of salted water to a boil.

   Fill a large pot with 3 liters of water and add 1 tablespoon of salt. Cover and bring to a rolling boil over high heat.

3. 3
   prep · ~5 min

   Make the basil pesto.

   1.Add basil leaves, toasted pine nuts, and garlic cloves to a food processor. Pulse until coarsely chopped.

   2.Scrape down the sides and add grated parmesan cheese.

   3.With the motor running, slowly drizzle in the extra virgin olive oil until smooth and well combined.

   4.Season with 1 pinch of salt, black pepper, and fresh lemon juice. Pulse once more to combine.

   TIPStop processing as soon as the pesto comes together—over-processing can make basil bitter.
4. 4
   boil · ~11 min

   Cook the penne until al dente.

   Add penne to the boiling water and cook according to package directions until just tender with a slight bite, about 10 to 12 minutes. Reserve 1 cup of the starchy pasta water, then drain the penne in a colander.

   TIPReserve a mugful of pasta water before draining—the starchy water helps the pesto cling to every noodle.
5. 5
   assemble · ~2 min

   Toss the penne with pesto and sun-dried tomatoes.

   Return the drained penne to the warm pot. Add the basil pesto and sliced sun-dried tomatoes. Toss vigorously, adding a splash of reserved pasta water a tablespoon at a time until the sauce is glossy and coats every piece of pasta.

6. 6
   assemble · ~1 min

   Plate and finish with extra parmesan.

   Divide the pasta among warm bowls. Grate extra parmesan cheese generously over each portion. Serve immediately while warm.

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