Olive Tomato and Pesto Pasta

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.

4.83 from 58 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Herbs, Nuts, Pasta, Vegan, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 People

Calories: 805kcal

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Ingredients

 

MetricImperial

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.
  2 cloves garlic, 2 cups basil, ½ cup extra virgin olive oil, 75 g pine nuts, salt, 1/2 large lemon
• 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