Spaghetti with Sun-Dried Tomato & Pistachio Pesto

For the Pesto

1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
2. Drain spaghetti, divide among plates, and drizzle with a little oil.
3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.