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Add sun dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese to a food processor and blend into a pesto-like consistency (coarse rather than a puree).
Taste and adjust the seasoning according to your taste.
In a large pot of boiling water, add salt and then add pasta. Cook according to package instructions and drain when it's al dente.
When it's time to drain pasta, reserve 1/2 cup of the cooking water.
Drain pasta, return it to the pot, stir in pesto and half of the reserved cooking water
Toss to coat over medium heat just until well combined, adding the rest of the cooking water to thin out, just as much as needed to get a nice consistency.
Season with extra olive oil and black pepper, if you like.
Serve with freshly grated parmesan cheese and shredded basil leaves. Enjoy!