Olive Pesto Pasta

• Vegan

• Produce

  • 2 cups Basil, packed fresh leaves
  • 1/4 cup Cara mia sun-dried tomatoes
  • 4 cloves Garlic

• Condiments

  • 1 cup Star reduced sodium pimiento stuffed olives

• Pasta & Grains

  • 8 oz Fettuccine pasta, whole wheat

• Oils & Vinegars

  • 1/4 cup Star extra virgin olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

Found on diethood.com

Description

Ingredients

• 8-ounces whole wheat fettuccine pasta (I use DeLallo)
• 1 cup STAR Reduced Sodium Pimiento Stuffed Olives
• 2 cups packed fresh basil leaves
• ¼ cup Cara Mia Sun-Dried Tomatoes
• 4 cloves garlic
• ¼ cup pine nuts
• ¼ cup STAR Extra Virgin Olive Oil

Directions

• Prepare pasta according to the directions on the package.
• In a food processor, combine olives, basil, sun-dried tomatoes, garlic, pine nuts, and olive oil; pulse until smooth.
• Reserve a couple tablespoons of the pasta water and drain out the rest.
• Add the pesto (a few tablespoons at a time because you may not need all of it) and reserved pasta water to the prepared fettuccine; gently mix and stir until everything is well combined.
• Serve.

Nutrition