Rigatoni With Green Olive-Almond Pesto

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

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

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

Ameliahead October 22, 2008