Olive Tomato and Pesto Pasta is a very lovely vegetarian and vegan dish that is full of colour and flavour. Serve as a main dish for a filling tasty meal ready within 20 minutes. Soft tofu is great in this recipe. Just add it with the pesto ingredients for a rich creamer pesto. Alternatively, you can add slices of cooked chicken and a grating of parmesan.
Olive Tomato and Pesto Pasta
Vibrant pasta in a smooth delicate pesto. Lovely, filling and so tasty.
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Servings: 4 People
Calories: 805kcal
Ingredients
Pesto Ingredients
- 2 cloves garlic peel/chopped
- 2 cups basil fresh
- ½ cup extra virgin olive oil
- 75 g pine nuts
- 1/2 large lemon juice only
- salt to taste
- ground black pepper to tase
Pasta Ingredients
- 400 g penne
- ½ cup olives pitted, your choice
- ½ cup sun dried tomatoes in olive oi
Instructions
- Place a large pan of salted water over a high heat and bring to a boil.
- Once boiling add the pasta and cook according to the packet instructions.400 g penne
- In a food processor add the pesto ingredients except for the olive oil. Turn on the processor and slowly add the olive oil until you achieve the consistency you like.
- Remove the lid and taste the pesto. Season if necessary and blitz again if needed.
- When the pasta is cooked, turn off the heat. Drain the pasta keeping a cup of the starchy water.
- Return the pasta to the same pan and pour the pesto over stir to thoroughly mix.
- Add the chopped sundried tomatoes and chopped olives and taste once more. Adjust with salt ad pepper and serve in warmed dishes immediately.½ cup olives, ½ cup sun dried tomatoes, ground black pepper
- Add a sprinkle of crushed pine nuts and a few basil leaves as garnish.
Nutrition
Calories: 805kcal | Carbohydrates: 88g | Protein: 18g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Sodium: 286mg | Potassium: 874mg | Fiber: 7g | Sugar: 9g | Vitamin A: 828IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 4mg