Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

Rigatoni with Green Olive-Almond Pesto and Asiago Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large garlic clove
  • ½ cup fresh flat-leaf parsley leaves
  • 2 tablespoons water
  • ½ cup sliced almonds, toasted
  • 1 teaspoon white wine vinegar
  • 1 pound uncooked rigatoni
  • 1 ¼ cups (6 ounces) pitted manzanilla (or green) olives
  • + 2 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ½ cup (2 ounces) grated Asiago cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 6 tablespoons cooking liquid. Place olives, sliced almonds, flat-leaf parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped. With processor on, add 2 tablespoo...

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