Linguine with Sun-Dried Tomatoes, Olives and Lemon

I can't take credit for this one.  It's Giada's.  And it's easy and good.  However, I tweaked it for our family's taste preferences and to increase its health value.

Linguine with Sun-Dried Tomatoes, Olives and Lemon
1 lb. whole wheat pasta of choice (linguine or thin spaghetti are our favorites)
1 c. (6 oz.) sun-dried tomatoes in oil, drained, then chopped
1 c. (4 oz.) green olives, pitted
1/2 c. fresh basil leaves
1 clove garlic
1/8 c. olive oil
juice of 1 lemon

Bring a pot of water to boiling.  Add pasta and cook until tender.  Drain and reserve 1 cup of pasta water.  Place pasta in large serving bowl.  In food processor, combine sun-dried tomatoes, olives, basil, garlic, oil, and lemon juice.  Pulse until blended but still chunky.  Pour the mixture onto pasta and toss until coated.  Add reserved pasta water, a ladle at a time, tossing after each, to reach the desired consistency.  Season with salt and pepper to taste.  Sprinkle with grated parmesan cheese if you like.

Dawn