Sundried Tomato Pesto Pasta

• 1/2 pounds Dried Medium-sized Pasta
• 1/4 cups Mascarpone Cheese
• 4 Tablespoons Sun Dried Tomato Pesto
• 1/4 cups Freshly Grated Parmigiano-Reggiano, More For Serving
• Salt And Freshly Ground Pepper, To Taste
• Fresh Basil Leaves

1. Over high heat, bring a large pot of salted water to a boil.
2. Add pasta and cook according to directions on package.
3. When pasta is al dente, remove 1/4 cup of the pasta cooking liquid before draining the pasta.
4. Once the pasta is drained, return pasta to the pot and add mascarpone, pesto, Parmigiano, and stir over low heat.
5. Slowly add just enough of the reserved water to the pasta until you have the desired creaminess.
6. Season to taste with salt and freshly ground pepper.
7. Add fresh basil leaves and serve with more Parmigiano.

pasta, mascarpone cheese, tomato pesto, freshly grated parmigianoreggiano, salt, fresh basil

Taken from tastykitchen.com/recipes/main-courses/sundried-tomato-pesto-pasta/ (may not work)