Penne with Sun-dried Tomato Pesto

I had to use parsley in this recipe because the store was out of basil. It was really good with parsley and I know it would of been even better with basil.

Adapted from Giada De Laurentiis

INGREDIENTS

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves - roasted
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves - I used parsley
1/2 cup freshly grated Parmesan

a splash of balsamic vinegar

DIRECTIONS

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, balsamic vinegar, salt and pepper, to taste, and parsley in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.