PASTA WITH OLIVE PESTO

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It’s summer, the suns shinning, it’s beach weather so we don’t want to be slaving away in the kitchen when we could be out and about.  Don’t get me wrong I love to cook but during the summer I also love to go to the beach and enjoy the day outdoors.  So preparing delicious meals that are quick and easy like this Pasta with Olive Pesto makes it easy.

Since living in Italy I have begun to really appreciate pasta recipes.  I mean they’re endless.  And the beauty of most Italian pasta recipes, is that they are made with genuine wholesome seasonal products.  Also, most of the pasta recipes are very easy and quick to make which makes it even more appealing to the busy executive or working mum.

This Pasta with Olive Pesto recipe is delicious served warm or even as a cold dish therefore, it’s also great served as an appetizer, first course meal or as a picnic lunch!

One thing to remember when cooking pasta is to put salt into the water, just enough to make it slightly salty.  This ensures that the pasta absorbs the slight saltiness as its cooking.  It won’t be the same if you season it with salt after it’s cooked.

Since I’m wheat intollerant I am using brown rice pasta. Discovered it a couple of months ago and just can’t get enough of it. It really tastes like the real deal! So the recipe is GLUTEN FREE AND DAIRY FREE!

So let’s get cooking!

Print Recipe

PASTA WITH OLIVE PESTO

Serves: 4

Pasta with Olive Pesto is delicious served warm or cold therefore, it’s also great served as an appetizer, first course meal or as a picnic lunch! Gluten & Dairy Free

Ingredients

• 350 g (12.5oz) gluten free pasta (I’m using wholemeal rice pasta which is gluten free)
• 2-3 cloves of garlic
• 140g (5oz) mini tomatoes (either cherry or piccadilly)
• A handful of parsley
• Salt
• 300g (10.5oz) pitted green olives
• A handful of fresh basil
• 60g (2oz) pine nuts
• Pinch of salt
• Extra virgin olive oil

Instructions

1

Prepare the pesto:

2

Lightly toast the pine nuts in a non-stick pan

3

Place the pitted olives, the washed and dried basil leaves, pine nuts, salt into the blender and pulse.

4

Slowly add some extra virgin olive oil, just enough to gain a creamy consistency.

5

Set aside

6

Wash the tomatoes, cut them into small pieces and place them in a bowl. Lightly salt and mix

7

Wash parsely, peel garlic and finely chop both and add to the tomato mixture

8

Cook the pasta al dente, drain and cool slightly with some running water. Allow to drain.

9

Place the pasta, the tomato mixture and the pesto in a bowl and mix well.

10

Serve!

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