Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

Rigatoni with Green Olive-Almond Pesto and Asiago Cheese Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Domenica Marchetti,

May 2006
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