Green Pesto Pasta With Sun-Dried Tomatoes and Olives
Quick and flavourful pasta tossed with pesto, sun-dried tomatoes, breadcrumbs, cheese, and olives, finished with fresh basil and mozzarella.
Ingredients
- 250-300 g pasta penne, fusilli, or rigatoni
- 190 g green pesto jar
- 100 g sun-dried tomatoes in oil drained and chopped
- 100 g regular mozzarella cubed or grated
- 125 g buffalo mozzarella torn (for topping)
- 1/2 cup pitted black olives or green/stuffed, whole or halved
- 2 tbsp plain dry breadcrumbs
- 2 tbsp fresh parsley chopped
- 3 tbsp extra virgin olive oil for frying + extra for drizzle
- a few fresh basil leaves for garnish
Instructions
- Cook the pasta in plenty of salted water until al dente. Drain well and set aside.
- Add a jar of pesto to the hot pasta. You can add a splash of olive oil so it coats evenly and prevents it from sticking.
- In a pan, fry chopped sun-dried tomatoes in olive oil for 1–2 minutes. Add breadcrumbs and parsley, cooking until golden and fragrant.
- Add the tomato-breadcrumb mixture to the pasta, then stir in small cubes of cheese until slightly melted.
- Finish with olives, torn buffalo mozzarella, fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.
Notes
- The total calorie content of the dish is approximately 2,150 calories. This is an estimate and will vary depending on the specific products and brands used. The dish serves 3 people (medium portions), which works out to around 716 calories per person.
- The amount of olive oil can vary depending on whether you choose to drizzle some over the finished pasta or toss the pasta with oil after cooking to prevent it from sticking. Both steps are optional, and the final calorie count will change depending on how much, if any, extra oil is added.
