❏ 1 lb Alma’s Whole Wheat Fusilli pasta
❏ 3 Large Eggs
❏ Salt & Freshly Ground Pepper
❏ 50 Small Pitted Black Olives, (divided)
❏ 4 tbsp Alma’s Extra-Virgin Olive Oil, (divided)
❏ 2/3 c Parmigiano-Reggiano, (grated & divided)
❏ 1 Clove Garlic, (crushed)
❏ 1 tsp Dijon Mustard
❏ 1 tsp Red Wine Vinegar
Step 1: In a pot over medium-high heat, add the eggs and add enough water to cover.
Step 2: Bring to a boil, cover, and remove from the heat. Allow to stand for 20 minutes.
Step 3: Meanwhile, bring a large pot of water to a boil.
Step 4: Add some salt and Alma’s Whole Wheat Fusilli, and cook until al dente.
Step 5: Meanwhile, in a food processor, combine half of the olives, half of the olive oil, half of the Parmigian, the garlic, mustard and vinegar. Season with salt and pepper, and pulse until a pesto-like consistency is reached.
Step 6: Add the eggs, and pulse until just chopped.
Step 7: Transfer to a large serving bowl. Add the remaining olive oil, olives, Parmigiano, and mix well.
Step 8: Reserve 1/2 cup of the pasta cooking liquid, and drain the pasta.
Step 9: Add the pasta to the bowl with the sauce along with as much of the cooking liquid as needed to achieve the desired consistency.