Vickery's Green Street Pasta

• 1 teaspoon salt
• 16 ounces penne pasta
• 1 cup basil (fresh, packed)
• 13 cup olive oil
• 14 cup parmesan cheese (grated, with more for garnish)
• 1 tablespoon pine nuts
• 1 garlic clove
• 1 12 teaspoons salt
• 1 teaspoon black pepper (ground)
• 34 cup sun-dried tomato (soaked in 1/4 inch water)
• 1 (12 ounce) jar artichokes (marinated, drained, cut into 1 inch pieces)
• 34 cup black olives (sliced)
• 1 cup heavy cream

1. In a large saucepan , bring salted water to a boil and add pasta.
2. cook till pasta is done, about 10-15 minutes.
3. Drain but do not rinse.
4. While pasta is cooking, make the pesto sauce.
5. In a blender, combine basil, olive oil, parmesan, pine nuts, garlic, salt and pepper.
6. Puree till smooth.
7. Set aside.
8. Drain the water off the dried tomatoes.
9. In a large saucepan over medium heat, saute artichokes, tomatoes and lack olives in the oil remaining on the artichokes until warm.
10. Add pasta, cream and pesto sauce and stir until sauce thickens slightly, about 5 minutes.
11. Season to taste with salt and pepper and garnish with additional parmesan, if desired.

salt, penne pasta, basil, olive oil, parmesan cheese, nuts, garlic, salt, black pepper, tomato, artichokes, black olives, heavy cream

Taken from www.food.com/recipe/vickerys-green-street-pasta-451541 (may not work)