Recipes

Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

Ingredients:

1 lb uncooked rigatoni

1 1/4 cups (6 ounces) pitted manzanilla (or green) olives

1/2 cup sliced almonds, toasted

1/2 cup fresh flat-leaf parsley leaves

1/4 teaspoon freshly ground black pepper

1 large garlic clove

2 tablespoons water

1 teaspoon white wine vinegar

1/2 cup (2 ounces) grated Asiago cheese

Directions: 

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 6 tablespoons cooking liquid.

2. 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 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped. Combine pasta, 1/4 cup reserving 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 immediately. 

~~~A/N~~~

Hey guys! I am very sorry that I haven't been updating for a while. It's mainly because I haven't had a laptop or computer for a while, but now I have one. So, hopefully I will be updating more regularly. 

Also, since I have made this recipe myself, it is really good and now it's one of my favorite recipes to make. Another tip is, if you don't have a food processor you can also use a blender. A blender doesn't really work all that well, but it still gets the job done.

I really like to eat this dish cold, but cold or hot is still amazing. 

Thank you guys for sticking around and still supporting me, even though I haven't really been giving you guys anything for a while.

I hope that you guys are still doing well during this whole quarantine thing and that you guys are learning ways to get through it.

I will try my best to be updating more and more.

Cody <3