Olive Pesto Pasta
Wide pasta cooked al dente and tossed in homemade olive pesto and fresh mozzarella makes a delicious vegetarian-friendly dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Dinner, Pasta
- Method: Stove-Top
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1-pound tagliatelle
- 1 cup pitted Mediterranean olives
- 1 cup flat-leaf Italian parsley
- ¼ cup pine nuts or walnuts
- 1 teaspoon dried oregano leaves
- ¼ teaspoon freshly cracked black pepper + more for serving
- 1-2 cloves garlic, peeled
- ¼ cup + 2 tablespoons olive oil + more for serving
- 8-ounces fresh mini mozzarella balls
Instructions
- 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.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 270
- Sugar: 0 g
- Sodium: 98 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
Find it online: https://thehealthyepicurean.com/olive-pesto-pasta/