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| Prep Time | 5-10 minutes |
| Cook Time | 5-10 minutes |
| Servings |
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Ingredients
- 10 ounces fusilli pasta gluten free
- 1 cup tomatoes fresh and sun-dried
- 1/4 cup olive oil extra virgin
- 1 cup basil fresh (plus extra)
- 4 pcs garlic cloves
- 2 tbsp Parmesan cheese (plus extra)
- 10 pcs olives black and pitted chopped
Instructions
- Cook pasta as directed on package.
- Blend sun-dried tomatoes, olive oil, olives, basil, garlic and 2 Tbsp Parmesan cheese in a food processor or high speed blender and puree into a pesto-like consistency (add a little pasta water if needed) 2) Blend sun-dried tomatoes, olive oil, olives, basil, garlic and 2 Tbsp Parmesan cheese in a food processor or high speed blender and puree into a pesto-like consistency (add a little pasta water if needed) 3) Add drained pasta back to the pot you cooked it in and add pesto. 4) Toss to coat and season with a bit more olive oil and Parmesan. 5) Serve warm with additional fresh basil and Parmesan cheese.
- Add drained pasta back to the pot you cooked it in and add pesto.
- Toss to coat and season with a bit more olive oil and Parmesan.
- Serve warm with additional fresh basil and Parmesan cheese.
