Sun-Dried Tomato Pesto Mussels Pasta

Pesto:

Small package of Pine Nuts 

1/2 jar Sundried tomatoes (in oil, not dried ones) 

Olive oil, to ensure consistency 

4 cloves garlic, minced 

1 tsp chili pepper flakes 

Grind up in a food processor until thick but not too smooth. 

1 onion, chopped

1 anchovy filet in butter (if you find anchovies too strong, rub it off before you cook it) 

Saute for 5 minutes

In a pot, add:

Onion and anchovy mix

250 ml white wine 

250-350 ml whipping cream 

 ¼ cup Italian parsley 

Pesto 

Bring pot to a boil, add mussels, cover and reduce heat to medium for 5 minutes

You may need to thicken sauce with flour or cornstarch.  Serve over linguine.