Description
Elevate your pesto pasta in the New Year by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it's sure to be a real crowd pleaser on your next pasta night!
Ingredients
Units
Scale
- 1 box lasagna noodles (or other noodles of your choice)
Olive Pesto
- 1 (10 oz) jar olives (I used Mezzetta Whole Italian Castelvetrano Olives)
- 1 cup packed basil
- 1/2 cup parsley
- 1 teaspoon minced garlic
- 1/2 cup pine nuts/raw walnuts
- 2 tablespoons lemon juice
- 1/4 cup vegan parmesan cheese
- 1/4 cup olive oil
- pinch salt
Instructions
- First you’ll want to pit the olives. You can do this ahead of time and keep them stored in the fridge if you’d like. I found the easiest way to do this was to slice around the pit with a knife. You may also buy pitted olives to save on time.
- Next, boil the pasta according to package directions.
- While the noodles are boiling, add all of the pesto ingredients to a food processor/blender, including the olives, and blend until smooth.
- If you’re using lasagna noodles, slice them into strips using a pizza cutter and toss with a little oil to keep them from sticking. Next, add some of the pesto and toss.
- Garnish with more parmesan cheese and serve! If you have leftover pesto keep it stored in the fridge and enjoy it on pizza or toast, or make this meal again later in the week!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch & Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 585
- Sugar: 2
- Sodium: 320
- Fat: 55
- Saturated Fat: 7
- Unsaturated Fat: 42
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 11
- Cholesterol: 11