Rigatoni with Green Olive-Almond Pesto and Asiago Cheese
In this deliciously different pesto, olives and parsley stand in for basil and almonds for pine nuts. It's a strong flavor,
but a nice one for this dish, incorporated into a sauce with vinegar, cheese, and the pasta's cooking liquid so it adheres
well to the noodles. The pesto mixture has lots of other uses, too―spread on sliced French bread and bake for a new twist
on garlic bread, or try it as a tapenade spread at your next party.
View Recipe: Rigatoni with Green Olive-Almond Pesto and Asiago Cheese