Sun-dried tomato pesto tagliatelle

Ingredients

• 340 g dry tagliatelle
• 80 g fresh basil leaves
• 40 g pine nuts
• 60 g finely grated Parmesan
• 1 garlic clove, peeled
• 80 ml olive oil
• 100 g oil-packed sun-dried tomatoes, drained and sliced
• 1 tbsp lemon juice
• ¼ tsp black pepper
• ½ tsp salt, plus salt for pasta water

Let’s make it

1. Bring a large pot of salted water to a boil. Cook tagliatelle according to its package and reserve 250 ml cooking water before draining.
2. Pulse basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Stream in oil to make a coarse pesto.
3. Return drained pasta to the warm pot off the heat. Add pesto, sliced tomatoes, and 100 ml pasta water.
4. Toss gently, adding more reserved water as needed to coat the ribbons. Serve immediately.