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Rigatoni with Green Olives, Almonds, and Asiago Cheese

From NOW employee, Sherri Janes
Serves 6
1 lb. uncooked rigatoni
1 ¼ cups (6 oz.) pitted green olives
½ cup NOW Real Food® Raw Almonds*
½ cup fresh flat-leaf parsley leaves
¼ cup teaspoon freshly ground black pepper
1 large garlic clove
2 tablespoons water
1 teaspoon balsamic vinegar
½ cup (2 oz.) grated Asiago cheese
  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain pasta, reserving 6 tablespoons cooking liquid.
  3. Place olives, sliced almonds, flat-leaf 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, ¼ cup reserved cooking liquid, and olive mixture in a large bowl; toss well. dd enough of remaining 2 tablespoons cooking liquid to make paste mixture moist, tossing well to coat.
  6. Sprinkle with cheese. 
  7. Serve immediately. 
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