Penne with Black Olive Pesto and Sun Dried Tomatoes Recipe

Penne with Black Olive Pesto and Sun Dried Tomatoes Recipe

  • 8 ounces DeBoles Organic Ancient Grain Penne dry pasta
  • 1 tablespoon Spectrum Arbequina Olive Oil
  • 1 cup pitted black olives chopped
  • Juice of one lemon
  • 2 tablespoons Spectrum Avocado Oil
  • 1/2 cup jarred sun dried tomatoes drained and julienned
  • 2 cloves garlic, minced
  • Hain Pure Foods Iodized Sea Salt to taste
  • Black pepper to taste
  • 1/2 cup flat leaf parsley chopped coarsely
  • 2 Roma tomatoes, chopped for garnish
  1. In a bowl of a food processor, add the garlic, half the lemon juice, olives and 1 tablespoon of Spectrum Arbequina Olive Oil. Pulse until coarsely chopped but not pureed; season with Hain Pure Foods Iodized Sea Salt and pepper.
  2. Bring a large pot filled with salted water to a boil; add DeBoles Organic Ancient Grain Penne pasta and cook until al dente 10 to 12 minutes.
  3. Drain and toss in Spectrum Avocado Oil.
  4. In a large bowl toss the Deboles Organic Ancient Grain Penne pasta with sun dried tomatoes, black olive pesto, lemon juice and additional Spectrum Avocado Oil if necessary.
  5. Divide the DeBoles Organic Ancient Grain Penne pasta between 4 plates, garnish with parsley and fresh tomatoes, and serve warm.
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