Pasta With Green Olive Pesto

Pasta With Green Olive Pesto
Tria Giovan
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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

1
pound
spaghetti
2
garlic cloves, peeled
1/4
cup
(3 ounces) Niçoise or other green olives, pitted
1/4
cup
fresh parsley leaves
1/4
cup
fresh basil leaves
1/4
cup
olive oil
1/4
cup
pitted kalamata or other black olives, chopped
1/2
teaspoon
kosher salt

Directions

  1. Cook the spaghetti al dente, according to the package directions. Reserve ½ cup of the pasta water and drain.
  2. Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.
  3. In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
  4. Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.
Kay Chun
July 2003

Nutritional Information

  • Per Serving
  • Calories 651
  • Calcium 43 mg
  • Carbohydrate 89 g
  • Cholesterol 0 mg
  • Fat 26 g
  • Fiber 3 g
  • Iron 5 mg
  • Protein 15 mg
  • Sat Fat 3 g
  • Sodium 886 mg
What does this mean? See Nutrition 101.

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