recipe by Giada DeLaurentiis, and it couldn't have been any easier. I have actually made this dish several times in the past (definitely a go-to in our house), and it is a hit every time. I think the best part about it is that it can made ahead of time and either served cold or brought to room temperature -- delicious either way.
Pasta with Sun-dried Tomato Pesto
8.5 ounce jar sun-dried tomatoes with Italian herbs, packed in olive oil
1 cup fresh parsley leaves and stems
3 garlic cloves
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 box pasta, cooked according to directions on the box
In the bowl of a food processor, combine sun-dried tomatoes and their oil with the parsley and garlic until tomatoes are finely chopped. Transfer to a bowl, and stir in cheese, salt, and pepper. The mixture will be kind of thick, so when you boil up the pasta, make sure to save some of the cooking liquid to help thin out your sauce if needed. Serve hot, cold, or at room temperature.
Adapted from Giada DeLaurentiis