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

Name: Rigatoni With Walnut, Parsley, And Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rigatoni With Walnut, Parsley, And Sun-Dried Tomato Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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