Pasta with Sun-Dried Tomato Pesto

I have always had a fascination for basics and classics. Whenever I cook with a relatively new ingredient, I like to first make the most basic and universally acknowledged and loved item out of it before I tread into more complicated and out-of-the-box territories. So when I made my first ever batch of Sun-Dried Tomato Pesto I obviously had to bring out my pasta bag to marry the two and create the classic Italian Pasta with Sun-Dried Tomato Pesto.
Now there are people (and my mother is one of them) who like their pastas to be well-crowded, laden with cheese and meat and cooked in a heavy white sauce. Not that I don't like it either. But I also have a soft corner for simple flavours and especially in Summers you don't particularly like if your food gets a little too busy for your tastebuds. So I told my mother to freely add to her share sausages and salamis and ham and all that she would want to but I'd want mine in its pure and unadulterated form. And how I loved it! (I'm actually taking tiny bites out of it as I write this post!)

Pasta (your favourite kind): 200 gm (I used Fusilli)
Sun Dried Tomato Pesto: 7-8 tbsp (find the recipe of sun-dried tomato here)
Parmesan cheese, grated: 2-3 tbsp
Basil leaves: For Garnish


1. In a large pot, heat water for pasta (1 litre per 100 gm). Once it starts boiling, add the pasta with a little salt, cover and let cook on low medium heat according to package instructions or till its al dente. Drain once done. Reserve a cup of the water.

2. Return the drained pasta on to the pot, add the sun-dried tomato pesto, a ladle or two of the pasta water and mix just until combined. Turn off the heat

3. Sprinkle freshly grated parmesan cheese and basil leaves. Serve this one-pot pasta perfect for Summer.
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