Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

Name: Rigatoni with Green Olive-Almond Pesto and Asiago Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters sliced almonds, toasted; 57 grams 1/2 cup grated Asiago cheese; 0 teaspoons freshly ground black pepper; 118 milliliters fresh flat-leaf parsley leaves; 1 large garlic clove; 170 grams 1/4 cups pitted manzanilla (or green) olives; 454 grams uncooked rigatoni; 2 Tbsps water; 1 teaspoon white wine vinegar

Rigatoni with Green Olive-Almond Pesto and Asiago Cheese is a vegetarian main course. This recipe serves 6. One serving contains 430 calories, 16g of protein, and 14g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up almonds, garlic clove, pepper, and a few other things to make it today. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain pasta, reserving 6 tablespoons cooking liquid.

Ingredients you will need

Pasta

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.

Ingredients you will need

Flat Leaf Parsley