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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.

Olive Pesto Pasta Recipe

Katerina | Diethood
Quick and easy pasta dinner tossed in a homemade olive pesto made with pimiento-stuffed olives, fresh basil, and sun-dried tomatoes.
Servings : 4 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

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: 1 g | Calories: 460 kcal | Carbohydrates: 46.6 g | Protein: 10.5 g | Fat: 27.3 g | Saturated Fat: 2.4 g | Cholesterol: 0 mg | Sodium: 417 mg | Fiber: 7.8 g | Sugar: 2.1 g | Net Carbs: 39 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: 30 minute dinner, easy pasta dinner, pasta dinner