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Place the garlic, almonds, and grated Parmigiano in a food processor and pulse until it resembles coarse sand.
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Add the ricotta, semi-dried tomatoes, chopped truss tomatoes, basil, salt, and pepper. Process for about 30 seconds until combined but still slightly textured. Adjust seasoning to taste.
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Bring a large pot of salted water to a boil, and cook San Remo Rigatoni as per packet directions.
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Spread the pesto onto a large serving platter.
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Using a slotted spoon, transfer the cooked pasta directly into the sauce, bringing a little pasta water along. Toss well to coat.
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Garnish with basil leaves and toasted almond flakes. Serve and enjoy with family and friends!
