Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente.

In a food processor, combine sun-dried tomatoes, basil, pine nuts, Parmesan, garlic, and salt. Pulse until finely chopped, then drizzle in olive oil while blending until smooth.

Combine drained pasta and pesto in a mixing bowl. Toss gently to coat, adding reserved pasta water as needed for desired consistency.

Serve the pasta, garnished with additional Parmesan and basil leaves. Drizzle with olive oil if desired.