Pesto Pasta with Sundried Tomatoes and Roasted Garlic
- Cut the top off the head of garlic and place it in an ovenproof dish. Salt and brush with olive oil. Bake at 350°F for 45 minutes. Set aside.
- In a nonstick skillet, dry roast pine nuts over medium heat until lightly coloured. Set aside. Let the head of garlic cool and then extract the creamy flesh by squeezing the cloves between your fingers.
- Put all ingredients except pasta in a food processor and pulse until even consistency, adding olive oil as needed. Transfer pesto to a round-bottomed mixing bowl and season.
- Cook pasta in salted boiling water, drain well, and place on top of pesto. Mix well. Add Parmesan and loosen with a few drops of oil as needed. Serve immediately.