While the pasta is cooking, combine the cheese, sun-dried tomatoes, almonds, garlic, and parsley in a food processor. Pulse until the ingredients are chopped. With the food processor running, slowly add the olive oil until it's fully incorporated into the mixture.
Reserve about a 1/4 cup of the starchy cooking water before draining the pasta. Toss the pasta with the pesto until it's well-coated. Add a few tablespoons of the starchy water, if needed, to thin the sauce and serve.