The Recipe
Rigatoni with Green Olive-Almond Pesto and Asiago Cheese
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
likes4
pins504
tweets0
9
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
NUTRITION
Calories | 424 | 21% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
Other Tasty Recipes
303
986
0
Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
published on Mar 1st 2009
by Epicurious
135
684
0
365
843
0
331
1,636
0
More from this Publisher
71
23,622
0
19
46,861
0
26
8,160
0
34
17,110
0