This dish is a summer staple in our house, but I find myself making it in the
fall and winter a lot too, because when it's cold and grey, it reminds me of
summertime. We grow basil all year long thanks to our
Gardyn system
(Side note: You can get $100 off a Gardyn of your own with
this link; we love ours!), which enables us to make pesto from scratch. But just as
often, we buy the store bought version, which makes this meal easier than
ever. Either way, I think you'll enjoy this super delicious, full flavored
pasta dish!
Pesto Penne with Olives
Serves 4
INGREDIENTS
12 ounces penne pasta
Pesto (store bought or fresh; here is a delicious
fresh pesto recipe)
1 cup cherry or grape tomatoes (or other tomatoes diced into large pieces)
1/2 cup kalamata olives, pitted (or green olives or black olives)
Basil leaves for garnish
Shredded or shaved parmesan
Cook pasta according to package directions. Drain and return pasta to pot.
Stir in pesto until equally distributed among the pasta. Stir in olives and
tomatoes. (Hint: turn the stove heat on low to keep the pasta warm while
serving.) Serve immediately in bowls topped with basil leaves and parmesan
with fresh Italian bread.
This is such a simple, quick dish (especially if the pesto is premade), and
keeps a little bit of summer around year. Enjoy!
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