Penne with Sun-dried Tomato Pesto
- ½ cup freshly grated Parmesan
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.