Thursday, October 22, 2020

Pesto Penne with Olives and Tomatoes


Pesto Penne with Olives and Tomatoes

This dish is a summer staple in our house, but I find myself making it in the fall and winter a lot too, because when it's cold and grey, it reminds me of summertime. We grow basil all year long thanks to our Gardyn system (Side note: You can get $100 off a Gardyn of your own with this link; we love ours!), which enables us to make pesto from scratch. But just as often, we buy the store bought version, which makes this meal easier than ever. Either way, I think you'll enjoy this super delicious, full flavored pasta dish!

Pesto Penne with Olives and Tomatoes
Pesto Penne with Olives and Tomatoes


Pesto Penne with Olives
Serves 4

INGREDIENTS
12 ounces penne pasta
Pesto (store bought or fresh; here is a delicious fresh pesto recipe)
1 cup cherry or grape tomatoes (or other tomatoes diced into large pieces)
1/2 cup kalamata olives, pitted (or green olives or black olives)
Basil leaves for garnish 
Shredded or shaved parmesan  


Cook pasta according to package directions. Drain and return pasta to pot. Stir in pesto until equally distributed among the pasta. Stir in olives and tomatoes. (Hint: turn the stove heat on low to keep the pasta warm while serving.) Serve immediately in bowls topped with basil leaves and parmesan with fresh Italian bread.

Pesto Penne with Olives and Tomatoes

This is such a simple, quick dish (especially if the pesto is premade), and keeps a little bit of summer around year. Enjoy!




ALSO FIND US HERE: INSTAGRAM // FACEBOOK // TWITTER // PINTEREST

0 COMMENTS SO FAR // SHARE YOUR THOUGHTS HERE:

Post a Comment

Thank you for commenting! We love reading your thoughts and we're grateful for your input. (All spam will be deleted.)