1. Place sun-dried tomatoes, basil, parsley, almonds, garlic, parmesan, lemon zest + lemon juice, salt and olive oil in the bowl of a food processor and pulse to form a rough paste.
  2. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta water. Drain.
  3. Return cooked pasta to warm pasta cooking pot and stir through the pesto, adding some of the pasta cooking water to loosen the sauce.
  4. Garnish with torn parsley before serving.