Barilla Rigatoni with Zucchini Blossom Pesto
1 box rigatoni
15 zucchini blossoms
¼ cup parmesan cheese
5 tablespoons olive oil
1 clove garlic, boiled in milk
1 cup heirloom tomatoes, diced
1 cup sorrel
1 Place a pot of water on stove and cook pasta according to box instructions
2 In a food processor, combine zucchini blossoms, garlic and cheese. Pulse until blended.
3 With the food processor still going, add in olive oil.
4 Season with salt and pepper