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Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
While the water heats, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, pine nuts (if using), grated Parmesan cheese, garlic cloves, 1/2 cup of extra virgin olive oil, fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more of the reserved sun-dried tomato oil or a tablespoon of pasta water later.
Add the spaghetti to the boiling salted water. Cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water.
Drain the cooked spaghetti thoroughly and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat every strand. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Divide the pasta among four serving bowls. Garnish with additional fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Serve hot.

Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
While the water heats, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes (reserving 2 tablespoons of their oil), fresh basil leaves, pine nuts (if using), grated Parmesan cheese, garlic cloves, 1/2 cup of extra virgin olive oil, fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more of the reserved sun-dried tomato oil or a tablespoon of pasta water later.
Add the spaghetti to the boiling salted water. Cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water.
Drain the cooked spaghetti thoroughly and immediately transfer it back to the large pot. Add the prepared sun-dried tomato pesto to the pasta. Toss well to coat every strand. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Divide the pasta among four serving bowls. Garnish with additional fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Serve hot.