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    You are in: Home / Recipes / Rigatoni With Green Olive-Almond Pesto Recipe
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    Rigatoni With Green Olive-Almond Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Smilyn's Note:

    From Cooking Light May '06. An olive and almond twist to regular pesto.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions, omitting salt and fat.
    2. 2
      Drain pasta, reserving 6 tablespoons cooking liquid.
    3. 3
      Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped.
    4. 4
      With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped.
    5. 5
      Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well.
    6. 6
      Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat.
    7. 7
      Sprinkle with cheese.
    8. 8
      Serve hot 1 2/3 cup servings.

    Ratings & Reviews:

    • on October 22, 2008

      55

      I made this with whole wheat pasta and no cheese and it was still awesome! Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rigatoni With Green Olive-Almond Pesto

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.4
     
    Calories from Fat 133
    32%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 63.8 mg
    21%
    Sodium 609.3 mg
    25%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 5.1 g
    20%
    Sugars 2.2 g
    8%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    white wine vinegar

    asiago cheese

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