Rigatoni & Green Olive-Almond Pesto

Nutrition Facts: (Serves 6) 222 Calories 13g Fat 20g Carbs 7g Protein

Photo by Aggie N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb Whole Wheat Rigatoni or Gluten Free Pasta (uncooked)

  • 7

    12 oz Green Olives, pitted

  • 1/2

    Cup Almonds chopped

  • 1/2

    Cup Parsley

  • 1/2

    Tbsp Rosemary

  • 1/2

    Tbsp Basil

  • Sea Salt & Ground Black Pepper, to taste

  • 1

    Garlic clove

  • 2

    Tbsp. Water

  • 1

    Tsp White Wine Vinegar

  • 1/2

    Cup Asiago or Feta cheese, grated

Directions

Cook pasta following package directions, omitting salt Drain pasta, but set aside 6 tablespoons cooking liquid. Add olives, almonds, parsley, pepper, rosemary, basil and garlic in a food processor or blender and pulse 3 times or until coarsely chopped. Add 2 tablespoons water and 1 teaspoon vinegar to the mixture, processing until mixture is finely chopped. Mix together, Pasta, 1/4 cup reserved cooking liquid, cheese and olive mixture in a large bowl and combine well. Add remaining 2 tablespoons cooking liquid (if necessary) to make pasta mixture moist, tossing well to coat. Serve hot

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: