Rigatoni with Green Olive-Almond Pesto and Asiago Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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