Ingredients:

  • 8 oz (225g) sun-dried tomatoes (oil-packed), drained
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (30g) toasted walnuts
  • 3 cloves garlic, peeled
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste
  • 1 lb (450g) Rigatoni or Penne pasta
  • 1 cup (240ml) reserved pasta water
  • 1/2 cup (15g) fresh basil leaves, torn

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, pulling the noodles out 1 minute before the al dente mark. Before draining, reserve 1 cup of starchy pasta water.
  2. In a food processor, combine the drained sun-dried tomatoes, toasted walnuts, garlic, lemon juice, and Parmesan cheese. Pulse until the mixture forms a coarse paste.
  3. While the food processor is running on low, slowly drizzle in the extra virgin olive oil until the pesto is smooth and emulsified. Season with salt and pepper.
  4. Return the drained pasta to the pot over low heat. Pour in the blended pesto and the reserved pasta water. Toss vigorously with tongs for 1–2 minutes until a velvety sauce coats the pasta.
  5. Stir in the fresh basil leaves at the last second to preserve color and aroma.