Browsing old recipe magazines, I found a recipe for "Pasta with Arugula, Goat Cheese & Sun-Dried Tomato Pesto". For this recipe, you process sun-dried tomatoes, olive olive, walnuts, garlic, and Parmesan into a red colored pesto. You reconstitute the pesto with pasta water to create a very flavorful sauce for your noodles.
The EASY part is that you can make the pesto anytime, and then whip it out of the fridge-- dinner in as long as you can boil pasta!
Sun-Dried Tomato Pesto
3/4 C to 1 C sun-dried tomatoes, packed in oil
1/4 C walnuts (you can toast them beforehand if you feel fancy)
2 cloves garlic
1/2 C grated parmesan or pecorino romano cheese
1/2 tea salt
1/8 tea pepper
Reconstitute with 3/4 C to 1 C pasta water (will be yellow from the starch), and use as pasta sauce!