Cook pasta in salted water until al dente. Reserve 1 cup pasta cooking water prior to draining.
While pasta cooks, blend the sun-dried tomatoes along with their oil, roasted red peppers, garlic, basil, parsley, and Parmesan cheese in a food processor and blend until it forms a thick paste adding extra olive oil until smooth. Taste for seasoning and add salt and pepper as needed
Drain pasta and return to pot. Mix in the pesto and ½ cup reserved pasta water until the pesto begins to form a sauce that clings to the pasta. Add more pasta water as needed to achieve desired consistency. Serve hot.
When choosing sundried tomatoes and red roasted peppers, be sure to choose a jar packed in oil without herbs or spices added to them so you don't affect the flavors in the recipe.
Some Parmesan cheese is quite salty so be sure to taste before adding seasoning.