1. Bring a large pot of water to boil and cook the Mezzi rigatoni. Reserve 1/2 cup of the boiling water that you will use in the sauce.

2. In a large pan over medium heat, heat the extra virgin olive oil with the garlic and the drained sun-dried tomatoes. Heat for 1 minute, stirring. Turn off heat, then transfer everything into a food processor or other blending device. Pulse into smooth and the sun-dried tomatoes have broken down.

3. Next, in the same pan heat the butter until melted over medium heat, then whisk in the tablespoon of flour. Cook for about 30 seconds, then pour in the half & half. Heat for 3 minutes until the cream has slightly thickened. Pour in the blended sun-dried tomatoes, lemon zest, chopped basil, salt and pepper and stir until everything has combined. Simmer for 10 minutes, adding in the 1/2 of pasta water a little at a time as needed as the sauce thickens.

4. To serve, pour the cooked pasta into the sauce (a little at a time!) and stir to coat. I say add the pasta a little at a time so that you get the consistency you like on your pasta with the right amount of sauce. Top with more chopped basil and shaved Parmesan cheese.