Make the red pesto

• Blend the sun-dried tomatoes, almonds, parmesan, garlic and basil in a food processor.
• Pour in the olive oil and blend to a coarse paste, seasoning with salt.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Combine and serve

• Warm the pesto briefly in a pan with a splash of pasta water.
• Toss in the drained pasta until evenly coated and serve.