1 pound dry rigatoni or other small pasta shape
1/2 cup extra-virgin olive oil
1 cup fresh cilantro leaves, loosely packed, washed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper, to taste
Servings: 4
Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving.
Yield: 4 1/4 cups
1/2 cup extra-virgin olive oil
1 cup fresh cilantro leaves, loosely packed, washed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper, to taste
Servings: 4
Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving.
Yield: 4 1/4 cups
