Creamy Sun Dried Tomato Pesto Pasta

Instructions:

1. Pulse the pesto. Add sun dried tomatoes, toasted walnuts, Parmesan, garlic, lemon juice, and 2 tbsp of the tomato oil into the food processor. Pulse until combined but still slightly chunky. Note: Don't over blend or it becomes a smooth puree.
2. Boil the water. Fill a large pot with water and a generous palmful of salt. Bring it to a rolling boil.
3. Cook the pasta. Add the penne or fusilli and cook according to the box instructions.
4. Save the liquid. Just before draining, scoop out 1 cup of the cloudy pasta water. Note: This is the most important step for the sauce texture.
5. Drain and return. Drain the pasta and put it back into the pot over low heat.
6. Add base flavors. Stir in the homemade pesto and the heavy cream.
7. Emulsify the sauce. Drizzle in the reserved pasta water slowly while tossing with tongs. Stir 2-3 minutes until the sauce transforms into a velvety glaze that clings to the noodles.
8. Wilt the greens. Toss in the baby spinach and stir for 60 seconds until the leaves just start to collapse.
9. Final touch. Turn off the heat and stir in the chopped fresh basil.