In this recipe
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Picante Green Olive Pesto
This spicy pesto has flavors reminiscent of a tapenade. Rice pasta is a nice background carbohydrate to absorb this pesto's stimulating flavors.
2 cups pesto
10 minutes to assemble
1-16 oz box Notta Pasta Linguine1 cup drained picante green olives* 1 cup shredded Asiago cheese 1 cup firmly packed, Italian parsley (flat leaf), rough chop 1/3 cup pine nuts 1 tablespoon roasted garlic cloves** 1 teaspoon coarse salt 1/3 cup extra virgin olive oil Optional: fresh chopped tomatoes *Picante green olives are large, pitted olives (no pimentos) in oil, with red pepper flakes. **Picante green olives and roasted garlic cloves are usually found at the olive bar of a supermarket.
Food processor or blender
- Put a large pot of salted water on to boil.
- Add olives, cheese, parsley, pine nuts, garlic, and salt to a food processor fitted with a metal blade. Pulse until ingredients are finely chopped. Add olive oil and mix until smooth. If using a blender the ingredients may have to be blended in smaller batches.
- Boil Notta Pasta according to box instructions. Drain pasta, rinse briefly and toss immediately with 1 cup (or more) of pesto. Top with tomatoes if desired.