Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).

Once cooked, reserve about 1/2 cup of pasta water, then drain the pasta.

Prepare the Pesto Rosso

While the pasta cooks, combine the sun-dried tomatoes, basil, pine nuts, Parmesan cheese, garlic, and lemon juice in a blender or food processor.

Pulse until the mixture is roughly blended.

With the blender running, slowly drizzle in the olive oil until smooth. You may adjust the consistency by adding reserved pasta water if needed.

Season with salt and pepper to taste.

Combine Pasta and Pesto

In the same pot you used for the pasta, combine the drained pasta and pesto.

Mix well, adding reserved pasta water a tablespoon at a time until the desired consistency is reached.

Allow the pasta to sit for a few minutes to absorb the flavors.

Serve

Transfer the pasta to a serving dish, topping with extra grated cheese if desired.

Garnish with fresh basil or a sprinkle of pine nuts for added texture.