Rigatoni & Green Olive-Almond Pesto

By Aggie

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

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

Details

Adapted from thescienceofeating.com

Preparation

Step 1

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