26 February 2012

Pesto Pasta with Olives & Sun-Dried Tomatoes

I had some leftover basil pesto in a jar that according to its instructions needed to be consumed within four days of opening.  Fairly swiftly I needed to find a pesto-based recipe and came across one that needed a bit of tweaking.  We were pleasantly surprised with its simplicity and even more so with its flavour as we thought it might end up being a bit bland.  The best part about this recipe is it took all of 15 minutes to prepare & cook.

Pesto Pasta with Olives & Sun-Dried Tomatoes (Serve 4)

1 onion, chopped finely
2T basil pesto
500g pasta of your choice (I use small ones to make it easier for my daughter to eat herself)
1C pitted black olives, halved
1C sun-dried tomatoes, chopped


Cook pasta al dente and drain.

In the meantime cook the pesto, onion, olives and sun-dried tomatoes in a frying pan on low heat until the onions are soft.

In a bowl combine the pesto mixture with the pasta and serve.  Sprinkle with parmesan cheese and enjoy.

Bon appetit.