Rigatoni with Walnut Parsley and Sun Dried Tomato Pesto
Ingredients
- 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
Instructions
Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto serves 6 original recipe by Food52.
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