Pasta with Olive Pesto Sauce
Yield: 4 Servings As a Side
For the Pesto:
4 1/2 Cups Unstuffed Spanish Olives, Divided
2 Tablespoons Capers
1/2 Cup Grated Manchego Cheese
2 Large Cloves Fresh Garlic, Minced
1/2 Cup Sliced Almonds, Lightly Roasted
1 1/2 Cup Olive Oil
1 1/2 Tablespoon Lemon Grove Seasoning
3/4 Teaspoon Cracked Green Peppercorns
1/2 Teaspoon Red Pepper Flakes (Optional
Juice of 1 Lemon
For the Pasta:
4 Cups Cooked Pasta
1 1/2 Cup Olive Pesto
1 Cup Pasta Water
3 Tablespoons Dry White Wine
Shaved Manchego Cheese for Garnish
This recipe takes its cue from our Puttanesca recipe, the pasta sauce that makes Spanish olives one of the stars of the show. We've taken it even further with this recipe and cast the olives in the leading role. Generally pesto is made with greens of one kind or other - like basil, or arugula; or our favorite, kale. In this version we used Spanish olives, along with Manchego cheese and roasted sliced almonds to highlight the flavor of the olives. Our Lemon Grove seasoning and cracked Green Peppercorns give the pesto a brightness it's impossible to achieve without them. This is such an easy recipe, but one that is sure to impress your guests well beyond the efforts it takes. You can make the pesto a day or two in advance, and you'll be good-to-go when you're ready to serve with pasta.
Place all of the pesto ingredients in the bowl of a food processor. Pulse several times until well blended and smooth. Place in airtight container and refrigerate until ready to use.
Cook pasta until al dente. Drain, reserving 1 cup of the pasta water. Place 1 1/2 Cup Pesto in saute pan placed over medium heat. , Add pasta water and wine, and cook, stirring frequently, for 5 minutes until wine has cooked and sauce is creamy. Add pasta and toss with sauce until coated . Garnish with some of the remaining olives (sliced) and shaved Manchego.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Zesty and aromatic, this
blend is one of our favorites!
It's great with chicken, seafood, fresh green vegetables, sauces, marinades,
and remoulades. We're sure that once you've tried it, you'll make it one of your "go-to" ingredients.