Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

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

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.