In a 5 quart pot, bring water to boil and boil pasta according to box. I always boil for the minimum amount listed for time range.
Strain pasta BUT keep ¼ cup of pasta water.
In the same pot, add in pesto, sundried tomatoes, garlic, evaporated milk, and salt and bring to a slow simmer, stirring constantly.
Add in pasta water and stir to combine, bring back to a slow simmer and then add in penne pasta and toss.
Turn off heat, top pasta with a few cranks of black pepper and add in parmesan cheese.
Toss gently to combine and then either serve warm or bring to room temperature and chill in refrigerator.
When serving cold, top with more black pepper and parmesan cheese if desired.
This pasta can be enjoyed warm or cold, but I like it cold for summer!