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In a large mortar, add the sun-dried tomatoes, walnuts, garlic and a pinch of salt. Crush with the pestle until a paste forms. Add the basil and pecorino and crush again. Drizzle in the olive oil and a pinch of red pepper flakes and mix and pound until a fairly smooth paste forms.
Drain the pasta, reserving a ladleful of pasta water, and combine the pasta with the pesto. Mix together and use a few splashes of pasta water to loosen the pesto. Serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.