Red Pesto Pasta with Mushrooms and Sun-dried Tomatoes - Serving Dumplings

Ingredients

• 9 ounces short pasta
• 9 ounces mushrooms (torn into large pieces (cremini or shiitake mushrooms))
• 3.5 ounces sun-dried tomatoes (drained, cut into smaller pieces)
• 1 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• ½ cup oil from the sun-dried tomatoes
• 4 garlic cloves (minced)
• ¼ cup pine nuts
• 3 tbsp tomato paste
• 1 tsp chili flakes
• 1 tbsp balsamic vinegar
• 4 sun-dried tomatoes (finely chopped)
• 2 ounces grated Parmesan
• salt
• black pepper
• 1 cup bread crumbs (finely cut bread like sourdough or ciabatta)
• 2 tbsp olive oil
• 2 tbsp fresh chopped sage leaves
• ½ tsp chili flakes (or more to taste)