Olive Pesto Pasta
Al dente spaghetti tossed in homemade olive pesto and fresh mozzarella… a fabulous vegetarian pasta dish.
- Prep Time: 15 min.
- Cook Time: 10 min.
- Total Time: 25 min.
- Yield: Serves 8
- Category: Dinner, Pasta
- Method: Stove-Top
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
- 1–pound spaghetti
- 1 cup pitted Mediterranean olives
- 1 cup flat-leaf Italian parsley
- 1/4 cup pine nuts or walnuts
- 1 teaspoon dried oregano leaves
- 1–2 cloves garlic, peeled
- 1/3 olive oil
- 8-ounces fresh mini mozzarella balls
- Freshly cracked black pepper, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain.
- Place olives, parsley, nuts, oregano, 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.
Notes
Substitution Tip: Any long strand pasta (even wide like tagliatelle works well).
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 270
- Sugar: 0g
- Sodium: 498mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://thehealthyepicurean.com/olive-pesto-pasta/