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Roasted Red Pepper Pesto with Kalamata Olives
INGRIDSTEVENS14Ingredients
25Minutes
600Calories
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Description
Closet Cooking (BLOG)
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pasta
- 1/2 cup pesto (Greek style roasted red pepper)
- 1/4 cup Kalamata olives (pitted and coarsely chopped)
- 1 handful parsley (chopped)
- 1/2 cup feta (crumbled)
- pesto (Red Pepper)
- 2 roasted red peppers (large)
- 1 Tbsp. fresh oregano (optional)
- 2 cloves garlic (chopped)
- 2 Tbsp. pine nuts (toasted)
- 2 Tbsp. feta (crumbled)
- 2 Tbsp. EVOO
- 2 tsp. balsamic vinegar
- salt
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Directions
- Cook pasta as directed on package. Drain pasta, reserving 1/4 cup pasta water.
- Toss the pasta with the pesto, pasta water, olives, and parsley. Garnish with feta to serve.
- Red Pepper Pesto: place all ingredients in food processor and puree.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium540mg23% |
| Potassium390mg11% |
| Protein19g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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