search saves

Rigatoni With Green Olive-Almond Pesto

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

Ready In:
30mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Smilyn
Contributor
@Smilyn
Contributor
"From Cooking Light May '06. An olive and almond twist to regular pesto."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Ameliahead
    I made this with whole wheat pasta and no cheese and it was still awesome! Yum.
    Reply
  2. Smilyn
    From Cooking Light May '06. An olive and almond twist to regular pesto.
Advertisement