Roasted Almond Ricotta Pesto With Olives Recipes

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ROASTED-ALMOND RICOTTA PESTO WITH OLIVES



Roasted-Almond Ricotta Pesto with Olives image

Provided by Andrea Albin

Categories     Sauce     Food Processor     Olive     No-Cook     Roast     Quick & Easy     Parmesan     Ricotta     Almond     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
2/3 cup roasted unsalted almonds
4 cups basil leaves
1 teaspoon fresh lemon juice
1/4 cup grated Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
3/4 cup ricotta (preferably fresh)
1/2 cup chopped pitted Kalamata olives
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
  • Transfer to a large bowl. Stir in ricotta and olives and season with salt.
  • Toss hot spaghetti with pesto. Thin with some of cooking water.

RIGATONI WITH GREEN OLIVE-ALMOND PESTO



Rigatoni With Green Olive-Almond Pesto image

Make and share this Rigatoni With Green Olive-Almond Pesto recipe from Food.com.

Provided by Smilyn

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Cook pasta according to package directions, omitting salt and fat.
  • Drain pasta, reserving 6 tablespoons cooking liquid.
  • Place olives, sliced almonds, 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 reserved 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 hot 1 2/3 cup servings.

Nutrition Facts : Calories 414.4, Fat 14.8, SaturatedFat 2.1, Cholesterol 63.8, Sodium 609.4, Carbohydrate 58.5, Fiber 5.1, Sugar 2.2, Protein 13.7

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