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Olive Pesto Pasta Recipe - Quick and easy pasta dinner tossed in a homemade olive pesto made with pimiento-stuffed olives, fresh basil, and sun-dried tomatoes.
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5 from 5 votes

Olive Pesto Pasta Recipe

Quick and easy pasta dinner tossed in a homemade olive pesto made with pimiento-stuffed olives, fresh basil, and sun-dried tomatoes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Keyword: 30 minute dinner, easy pasta dinner, pasta dinner
Servings: 4 servings
Author: Katerina Petrovska

Ingredients

  • 8- ounces whole wheat fettuccine pasta (I use DeLallo)

FOR THE OLIVE PESTO

  • 1 cup STAR Reduced Sodium Pimiento Stuffed Olives
  • 2 cups packed fresh basil leaves
  • 1/4 cup Cara Mia Sun-Dried Tomatoes
  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup STAR Extra Virgin Olive Oil

Instructions

  • Prepare pasta according to the directions on the package.
  • In a food processor, combine olives, basil, sun-dried tomatoes, garlic, pine nuts, and olive oil; pulse until smooth.
  • Reserve a couple tablespoons of the pasta water and drain out the rest.
  • Add the pesto (a few tablespoons at a time because you may not need all of it) and reserved pasta water to the prepared fettuccine; gently mix and stir until everything is well combined.
  • Serve.

Notes

Inspired by Naturally Ella

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 46.6g | Protein: 10.5g | Fat: 27.3g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 417mg | Fiber: 7.8g | Sugar: 2.1g
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