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As the location ages, I’m making an attempt to undergo and replace/retest a number of the recipes I consider ought to have some endurance. These are the recipes I’ve love. This olive pesto pasta happened as a fluke, a dinner desperation. Ever since then, this pasta has turn into a staple, primarily for the way simple and fast it comes collectively!

The Olives

With regards to olives, I’m shopping for a small container from the olive bar on a weekly foundation. We use olives on pizza, in salads, as a snack, and in pasta dishes, like this olive pesto pasta. It’s a stunning, salty recipe for this time of 12 months.

As you possibly can see within the recipe, I sometimes attain for kalamata however inexperienced/black ones would work simply as nicely. Use what you would possibly have already got readily available (or is the simplest for you pick-up!)

The Pesto

I’m utilizing the concept of ‘pesto’ right here a bit loosely. It’s as if my base tapenade recipe combined with a pesto and created this pleasant unfold. This recipe makes fairly a bit so be ready to make use of it in a couple of other ways. Use it as an expansion on sandwiches, high a little bit of hummus, or add it to a morning omelette.

Pasta for Days

I’m not normally explicit in regards to the form of pasta however on the subject of this olive pesto pasta, I adore it with lengthy, thick noodles. Fettuccine or one thing related works splendidly. The olive pesto, with the assistance of only a splash of pasta water, clings to the noodles. After all, you need to use what you have already got on hand- there’s no improper pasta reply.

Two bowls of pasta on a dark green background.

Carbs on carbs

Lastly, I notice the breadcrumbs on pasta might sound a bit a lot however I promise- it’s pleasant. The crispy, golden breadcrumbs lend simply sufficient texture to make the pasta actually shine. You don’t want them however I extremely suggest them. You could possibly additionally use toasted/chopped nuts.

Variations

Actually the star of this recipe is the pesto. It’s a tough variation from an olive tapenade however can perform in an identical means. If you wish to make a giant batch of this pesto, it’s nice not solely on this pasta but additionally as an expansion on sandwiches or pizza.

Pasta: If you happen to’re trying to ditch the pasta, strive cooked spaghetti squash or in case you’re a fan of the spiralizer, candy potato noodles.

Cheese: I like having cheese as an possibility so as to add somewhat than take away. Nonetheless, this pasta dish is nice with a little bit of cheese sprinkle on high, like feta.

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Elements

eight ounces dried retailer purchased or do-it-yourself pasta

2 teaspoons olive oil

1/Four cup breadcrumbs

Olive Pesto

½ cup packed recent basil

½ cup packed recent flat leaf parsley

1 clove garlic

¼ cup pitted kalamata olives

¼ cup sun-dried tomatoes (see observe)

three tablespoons lemon juice

¼ cup olive oil

2 tablespoons chopped or sliced almonds


Directions

  1. Put together pasta based on instructions. Drain, reserving a number of the pasta water, and place pasta in a bowl or return to pot.
  2. Whereas pasta is cooking, pulse the basil, parsley, and garlic in a meals processor till minced. Add within the olives, tomatoes, lemon juice, olive oil, and almonds. Proceed to till pesto is nicely mixed, including a bit extra olive oil (or pasta water) if wanted to pulse the whole lot collectively.
  3. Add to pasta and toss, including a splash or two of pasta water till the pasta is coated.
  4. In a dry skillet over medium warmth, toast breadcrumbs in olive oil till evenly browning. Sprinkle on high of pasta and serve with further herbs for garnish.

Notes

+ I used sun-dried tomatoes packed in olive however you might additionally use non-oil packed sun-dried tomatoes however you would possibly want so as to add a splash extra olive oil or lemon juice.

Close-up, side angle photograph of long pasta in an olive sauce and topped with basil.

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