Radiators with Sun-Dried Tomato Pesto by Sfoglini Pasta

Combine the tomatoes with their oil, anchovies, capers, almonds, and garlic in a food processor and blend until all the ingredients are very finely chopped but not smooth. The sauce benefits from tiny chunks of tomato and almond.
Remove from the food processor and transfer to a mixing bowl. Use a spatula or wooden spoon to stir in the Grana Padano and parsley. Taste the pesto and season with salt according to your liking. Refrigerate in a covered container until ready to use.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and then toss the hot pasta with the pesto and mascarpone cheese.
Serve with more grated Grana Padano cheese and parsley.
Alternate serving method: if serving this pesto as part of a charcuterie board or an appetizer spread, remove from refrigerator, spoon into a bowl, and top with more grated Grana Padano cheese and parsley.
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