In a food processor, pulse together the sun dried tomatoes, ricotta cheese, fresh basil, parmesan cheese, olive oil and garlic clove until you get a consistency as pictured above.
Cook your spaghetti to al dente. I always add about a tablespoon of salt to the water when I cook pasta. It makes a huge difference.
When you drain, save about 1/2-1 cup of the pasta water to add to the pesto sauce.
Over medium heat, toss the al dente pasta and pesto together so you get a beautiful coating over all of the noodles.
Twirl a serving onto a plate and serve with a sprig of fresh basil and sprinkle of parmesan cheese.