Vegan pasta with olives and tomato pesto.

Name: Vegan pasta with olives and tomato pesto.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200g Penne, fusilli or similar pasta; 4 sundried tomatoes#; 4 big black/green olives, or 6-8 normal black/green olives; 1 clove of garlic; 1 bunch of fresh basil; 20 pistachios, peeled and unsalted; 30g extra virgin olive oil(optional) some dried red chilli flakes for garnishing

7 steps

Prep:5minCook:10min

"Il pesto Genovese".. yes, we all know the basil-rich Ligurian pesto, don't we? However, there is another fantastic pesto that is quite well known, which is the pesto Trapanese: a Trapani style tomato pesto. This pesto from Sicily adds tomatoes and (toasted) almonds to the pesto and is a wonderful alternative to the good old green pesto from Liguria. This vegan pasta is inspired by the pesto alla Trapanese, using simple, easy to get supermarket ingredients. The best thing about it? Completely vegan!

Updated at: Thu, 17 Aug 2023 03:41:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories455.1 kcal (23%)

Total Fat6 g (9%)

Carbs84 g (32%)

Sugars7.1 g (8%)

Protein17.1 g (34%)

Sodium74.3 mg (4%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gpenne

fusilli or similar pasta

4sundried tomatoes

4black olives

big, green, or 6-8 normal black/green olives

1clove of garlic

1 bunchfresh basil

20pistachios

peeled and unsalted

30gextra virgin olive oil

optional

dried red chilli flakes

some, for garnishing

Instructions

Step 1

A super easy recipe in a few steps! Start by placing a larger pot with plenty of water on the heat for cooking the pasta in. Season well when boiling and transfer in the pasta.

Step 2

In the meantime that the pasta is cooking, we are going to blend all of the ingredients with a mixer in a bowl, so that when the pasta is cooked, we stir in the sauce/pesto and that's us! Add just a little splash of water if you find that the pesto is 'too thick'.

Step 3

Taste the pesto and check for seasoning.

Step 4

Once the pasta is cooked, sieve and transfer back into the same pan/pot you used to cook the pasta in.

Step 5

Stir in the pesto and mix well. Add just a little splash of extra virgin olive oil if you like, just to loosen it all up a bit.

Step 6

Again, if needed, add just a little bit of water to emulsify the sauce a bit.

Step 7

Serve when hot and garnish with some optional red chilli flakes. Done!

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