Rigatoni With Green Olive-Almond Pesto

Recipe by Smilyn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to package directions, omitting salt and fat.
  • Drain pasta, reserving 6 tablespoons cooking liquid.
  • Place olives, sliced almonds, 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.
  • Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well.
  • Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat.
  • Sprinkle with cheese.
  • Serve hot 1 2/3 cup servings.
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