This olive pesto pasta is to-die-for.

It's a mix of al dente tagliatelle, super easy homemade olive pesto that's loaded with flavor, fresh mozzarella and bright green herbs.

It's uber tasty, so easy to make and cozy.

How to make olive pesto pasta

Tagliatelle: Long, flat ribboned pasta that is super cozy.
Olives: Any kind of pitted olive will work - I grab a mix of Mediterranean olives.
Parsley: Fresh, flat-leaf or curly parsley will work.
Nuts: Walnuts or pine nuts are my favorite.
Oregano: Dried oregano leaves are one of my favorite flavorings agents.
- Go ahead and add some to your olive pesto - you won't regret it.
Cracked black pepper: And lots of it.
Garlic: A few cloves or add more if you want.
Olive oil: A good quality olive oil will go a long ways in this dish.
Mozzarella: Fresh mozzarella balls are the icing on top of the cake.

Bring a large pot of salted water to a boil.
Cook tagliatelle according to package directions. Drain.
Place olives, parsley, nuts, oregano, black pepper, garlic and olive oil in the bowl of a food processor.
Pulse until desired consistency is reached, scraping the sides of the bowl as needed.
Toss olive pesto with hot pasta, adding olive oil as desired.
Serve in bowls with mini mozzarella balls and freshly cracked black pepper.

Instead of tagliatelle: Use any shape or strand of pasta you enjoy.
For the olives: Any mix of briny olives like kalamata, Greek or green olives are delicious here.
For the nuts: Use whatever variety you have.

To make it gluten free: Use gluten free pasta. Be sure all other ingredients are gluten free.
To make it dairy free: Skip the mozzarella balls.
To make it vegan: Skip the mozzarella balls.
To make it nut free: Skip the nuts in the pesto or use seeds (like sunflower seeds or pepitas) instead.
To make it egg free: Use a pasta that does not contain eggs.

Pasta recipes to curl up with:

Wide pasta cooked al dente and tossed in homemade olive pesto and fresh mozzarella makes a delicious vegetarian-friendly dish!

Scale

Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions. Drain.
Place olives, parsley, nuts, oregano, black pepper, garlic and olive oil in the bowl of a food processor. Pulse until desired consistency is reached, scraping the sides of the bowl as needed.
Toss olive pesto with hot pasta, adding olive oil as desired.
Serve in bowls with mini mozzarella balls and freshly cracked black pepper.

Keywords: easy, healthy, tasty, vegetarian, weeknight, quick, family friendly