Rigatoni With Walnut, Parsley, And Sun-Dried Tomato Pesto

• 1 cup fresh flat leaf parsley, stems removed
• 1 cup walnut pieces
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 small garlic clove
• 3 tablespoons olive-oil soaked sun-dried tomatoes
• 1 teaspoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons extra virgin olive oil, plus extra for garnish
• 1 tablespoon water, or more as needed
• 1 pound rigatoni

1. In a food processor, combine the parsley, walnuts, cheese, and garlic. Process until the mixture is finely chopped. Add the sun-dried tomatoes, lemon juice, crushed red pepper flakes, salt, and pepper. With the machine running, gradually add the olive oil, then water in a steady stream, and process until smooth. (Add additional water or olive if necessary to achieve desired consistency.) Set aside.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta. Cook, stirring frequently, until al dente (tender but firm to the bite), about 10 minutes. Drain the pasta.
3. Place the pasta in a large warmed serving bowl. Top with pesto, and toss well. Garnish with grated cheese and a drizzle of extra virgin olive oil. Serve immediately.

flat leaf parsley, walnut pieces, parmesan cheese, garlic, oliveoil, lemon juice, red pepper, salt, black pepper, extra virgin olive oil, water, rigatoni

Taken from food52.com/recipes/1232-rigatoni-with-walnut-parsley-and-sun-dried-tomato-pesto (may not work)