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Rigatoni With Green Olive-Almond Pesto

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“From Cooking Light May '06. An olive and almond twist to regular pesto.”
READY IN:
30mins
SERVES:
6
UNITS:
US

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.

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