Olive Pesto Pasta
Ingredients
The pasta
The pesto
-
1
cup
pitted Mediterranean olives
-
1
cup
flat-leaf Italian parsley
-
¼
cup
pine nuts or walnuts
-
1
teaspoon
dried oregano leaves
-
¼
teaspoon
freshly cracked black pepper
-
1-2
cloves
garlic, peeled
-
¼
cup
olive oil
-
2
tablespoons
olive oil
The garnish
-
8
ounces
fresh mini mozzarella balls
Instructions
- 1. Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions. Drain the pasta.
- 2. In a food processor, combine the olives, parsley, nuts, oregano, black pepper, garlic, and olive oil. Pulse until you reach the desired consistency, scraping the sides as needed.
- 3. Toss the olive pesto with the hot pasta, adding more olive oil if desired.
- 4. Serve the pasta in bowls topped with mini mozzarella balls and additional cracked black pepper.
Nutrition Facts (estimated)
Servings
8
Calories
270
Total fat
19g
Total carbohydrates
16g
Total protein
9g
Sodium
98mg
Cholesterol
0mg
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