Spaghetti with Sun Dried Tomato Pesto
1 lb spaghetti
½ cup dried tomatoes in oil
6 Tbs pine nuts
1 clove garlic
2 T bs extra virgin olive oil
½ cup grated Parmigiano Reggiano
Salt and pepper to taste
In a sauté pan over medium heat combine drained tomatoes, peeled garlic clove and pine nuts and cook. Turn off the heat and pour into a blender.
Add grated cheese and process until smooth and creamy.
Transfer mixture to a bowl, sprinkle with pepper and add oil in a stream, stirring, until the sauce is thick but fluid.
In the meantime, boil the pasta in plenty of salted water according to package directions.
Drain and toss with the prepared sauce and serve immediately.