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Kalamata Olive and Sundried Tomato Pesto Penne Image

Kalamata Olive and Sundried Tomato Pesto Penne

Kalamata Olive and Sundried Tomato Pesto Penne


Print Recipe

Ingredients:

12 oz. penne pasta
8.5 oz. jar sundried tomato, packed in olive oil
2 cloves garlic
¼ cup slivered almonds
1 cup packed fresh basil
½ cup freshly grated parmesan, plus more for garnish
1 tbsp fresh lemon juice
½ tsp salt
½ cup Kalamata olives, pitted and roughly chopped

Instructions:

Bring a large pot of salted water to boil. Cook penne until al dente, according to package directions. Before draining, reserve 1 cup pasta cooking water then drain pasta and transfer to a large bowl.

To make the pesto, toast the almonds in a small skillet over medium low heat, stirring frequently for approximately 3 minutes or until lightly golden. In the bowl of a food processor, combine the sundried tomatoes and oil, the basil, toasted almonds, grated parmesan, garlic, lemon juice and salt. Blend until you've reached a relatively smooth consistency.

Pour the pesto into the pasta, add ¼ cup reserve pasta water and chopped olives, and toss to combine. Top with freshly grated parmesan and serve.

Pair With


2015
Girard Winery
Chardonnay
Russian River Valley
$30.00
2015
B.R. Cohn
Pinot Noir
North Coast
$25.00
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