Quick and easy pasta dinner tossed in a homemade olive pesto made with pimiento-stuffed olives, fresh basil, and sun-dried tomatoes.
Servings : 4servings
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Ingredients
8-ounceswhole wheat fettuccine pasta(I use DeLallo)
FOR THE OLIVE PESTO
1cupSTAR Reduced Sodium Pimiento Stuffed Olives
2cupspacked fresh basil leaves
1/4cupCara Mia Sun-Dried Tomatoes
4clovesgarlic
1/4cuppine nuts
1/4cupSTAR 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.
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