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Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 2/3 cups)
This made-in-the-processor pasta sauce combines olives and almonds for a twist on traditional pesto. It's also nice as a base on pizza. Green Spanish manzanilla olives are packed in brine.

Ingredients

  • 1 pound uncooked rigatoni
  • 1 1/4 cups (6 ounces) pitted manzanilla (or green) olives
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1 large garlic clove
  • 2 tablespoons water
  • 1 teaspoon white wine vinegar
  • 1/2 cup (2 ounces) grated Asiago cheese

Nutrition Information

  • calories 424
  • caloriesfromfat 29 %
  • fat 13.6 g
  • satfat 2.3 g
  • monofat 7.6 g
  • polyfat 2.4 g
  • protein 15.3 g
  • carbohydrate 61.6 g
  • fiber 3.5 g
  • cholesterol 8 mg
  • iron 3.2 mg
  • sodium 510 mg
  • calcium 136 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 6 tablespoons cooking liquid.

  2. Place olives, sliced almonds, flat-leaf parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped. With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped. Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well. Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat. Sprinkle with cheese. Serve immediately.