Rigatoni With Green Olive-Almond Pesto

• 1 lb rigatoni pasta, uncooked
• 1 (7 1/2 ounce) manzanilla olives, pitted (or green)
• 1/2 cup almonds, toasted and sliced
• 1/2 cup Italian parsley
• 1/4 teaspoon black pepper, freshly ground
• 1 garlic clove
• 2 tablespoons water
• 1 teaspoon white wine vinegar
• 1/2 cup asiago cheese, grated

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.

rigatoni pasta, manzanilla olives, almonds, italian parsley, black pepper, garlic, water, white wine vinegar, asiago cheese

Taken from www.food.com/recipe/rigatoni-with-green-olive-almond-pesto-182145 (may not work)