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Antipasto Pasta

Kalamata olives lend a rich and savory flavor to this pesto.

AntipastoPasta1

Antipasto Pasta
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Serves: 3
Kalamata olives lend a rich and savory flavor to this pesto.
Ingredients
  • ⅓ cup Kalamata olives, pitted
  • ⅓ cup oil-packed sun-dried tomatoes
  • ⅓ cup fresh basil
  • ⅓ cup fresh Italian parsley
  • 1 clove garlic
  • ½ cup Parmesan, grated (optional)
  • 3 Tbsp olive oil (or use oil from tomatoes for more flavor)
Instructions
  1. Cook your favorite GF spaghetti until al dente (reserve ⅓ cup pasta water). Drain, rinse, return to pot.
  2. In a mini food processor combine all ingredients, and pulse until finely chopped (you can do this by hand, just finely pre-chop everything). Add pesto mixture to pasta and toss.
  3. Add in 1 Tbsp of reserved pasta water at a time, until you get the desired consistency of the sauce.
Notes
Aadd some grilled chicken if desired.

 

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