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Rigatoni wtih Green Olive, Almond Pesto and Asiago Cheese submitted by shannonh

Ingredients:

1 pound uncooked rigatoni 1 1/4 cups pitted green olives (or black 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 grated Asiago cheese

Prep Time:

Instructions:

Cook pasta and drain. Reserving 6 tablespoons cooking liquid Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor. Pulse 3 time sor until coarsely chopped. With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute. Process until mixture is finely chopped. Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture ina large bowl. Toss well. Add enough of remaining 2 cooking liquid to make pasta mixture moist, tossing well to coat. Sprinkle with cheese. Serve immediately

Cook Time:

30 minutes

Yield:

6 servings

Servings:

Source: Cooking Light, May 2006


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