Walnut, Parsley, and Sun-Dried Tomato Pesto Rigatoni

Serves 4-6

The tiny pieces of rich  sun-dried tomatoes and earthy walnuts make this a satisfyingly thick, knobby pesto that bursts with flavor. 


1 cup fresh flat leaf parsley
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 sea salt
1/4 teaspoon freshly ground black pepper
5 tablespoons LunaOlivo Avalon olive oil, plus extra for garnish
1 tablespoon water, or more if 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.