Rigatoni With Green Olive-Almond Pesto

1. 1

   Cook pasta according to package directions, omitting salt and fat.

2. 2

   Drain pasta, reserving 6 tablespoons cooking liquid.

3. 3

   Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped.

4. 4

   With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped.

5. 5

   Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well.

6. 6

   Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat.

7. 7

   Sprinkle with cheese.

8. 8

   Serve hot 1 2/3 cup servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.