Confession: I have made this pasta min (no max) 230958209580237523058 times. It is unclear why I haven’t shared it. Maybe it’s because:

-it is outrageously simple (we’re talking five ingredients that you essentially combine)

-I am selfish

-I end up eating it all before I can snap a photo

However, one of my New Year’s resolutions is to help people eat more carbs and sundried tomato pesto is integral to this commitment.  So I release to you this shockingly flavorful and easy to make recipe….

Inspired by Giada

You’ll need:

12 ounces pasta

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil

2 garlic cloves

Salt/Pep

1 cup (packed) fresh basil leaves

0.5 cup freshly grated parmesan (more for garnish if you are dedicated to cheese)

Blend sun-dried tomatoes (with olive oil in jar), garlic, salt/pep and basil in a food processor. Stir in parmesan. Cook pasta to al dente (in boiling salted water) and toss with prepared pesto. Garnish with extra parmesan/basil/a fork.