1 pound whole wheat fusilli pasta
1 jar (3 ounces) sun-dried tomatoes in oil
1 cup fresh basil, plus more for serving
4 garlic cloves
2 tablespoons grated parmesan cheese, plus more for serving
In a large pot of boiling salted water, cook pasta according to package instructions.
In a food processor, combine sun-dried tomatoes and oil, basil, garlic, and 2 tablespoons parmesan cheese. Puree until it has a pesto-like consistency.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat. Serve topped with fresh basil and parmesan.
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