The Recipe

Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
Rigatoni with Green Olive-Almond Pesto and Asiago Cheese
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Ingredients

DESCRIPTION

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

Read Directions


NUTRITION

Calories42421%
CholesterolNaNNaN%
CarbohydratesNaNNaN%
Fat00%
ProteinNaNNaN%

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