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–+ servings

Antipasto Pasta

Marla Hingley
Kalamata olives lend a rich and savory flavor to this pesto.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 3

Ingredients
  

  • 1/3 cup Kalamata olives pitted
  • 1/3 cup oil-packed sun-dried tomatoes
  • 1/3 cup fresh basil
  • 1/3 cup fresh Italian parsley
  • 1 clove garlic
  • 1/2 cup Parmesan grated (optional)
  • 3 Tbsp olive oil or use oil from tomatoes for more flavor

Instructions
 

  • Cook your favorite GF spaghetti until al dente (reserve 1/3 cup pasta water). Drain, rinse, return to pot.
  • 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.
  • 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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