Friday, November 4, 2016
I call this recipe Kelsey's Pasta because it was her favorite as a teenager. She's a vegetarian, and this recipe made me feel like she was getting a balanced meal with some protein. You won't regret making it!
3/4 -1 box penne pasta (also good with farfalle)
1 jar basil pesto
1 can garbanzo beans, drained
1 jar sundried tomatoes in oil
1 large can black olives, drained and sliced
1 small bag pine nuts (I love them, but they're ridiculously expensive!)
Cook pasta according to directions on box or your preference.
Prep other ingredients during this time.
Put black olives and garbanzo beans in colander, pour sundried tomatoes over it to drain.
Add vegetables from colander into cooked pasta directly into pot on stove.
Add basil pesto and stir well to coat.
Warm through, about 5 minutes on low, stirring occasionally.
Add pine nuts and stir.
Serve pasta warm, garnished with parmesan.
Lemon zest and fresh Italian parsley
This is also great directly from the fridge the next day. Enjoy! :)