Ingredients

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.