Ingredients:

  • 8 oz sun-dried tomatoes in oil, drained
  • 2 tbsp reserved packing oil
  • 1/2 cup toasted walnuts
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves fresh garlic, peeled and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, packed
  • 12 oz penne pasta
  • 4 quarts water
  • 1 tbsp kosher salt

Instructions:

  1. Place the drained sun-dried tomatoes, toasted walnuts, garlic, lemon juice, and basil into the food processor.
  2. Pulse until the mixture is broken down, then stream in the reserved tomato oil while blending on high.
  3. Process until the sauce is smooth but still retains a slight, rustic texture.
  4. Stir in the Parmesan cheese by hand to maintain some structure.
  5. Bring the salted water to a rolling boil.
  6. Add the penne and cook for exactly one minute less than the package directions for al dente.
  7. Before draining, reserve 1/2 cup of the starchy pasta water.
  8. Toss the undercooked penne with the pesto and reserved pasta water over heat to create a stable emulsion until the sauce coats the ridges.