Pesto Fettuccine with Black Olives and Roasted Red Bell Peppers

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It has rained for days – actually weeks is probably more accurate. But, today is a gorgeous spring day and I’m working out on my screened in deck enjoying the weather and bird songs.

The weather inspired me to whip up something that seemed appropriate for our warm up towards summer. And, I just can’t help but prepare Tall & Handsome his pasta fix every so often.

For years I have made up a big bowl of Pesto Pasta – usually angel hair pasta – put it in the fridge and then it’s self serve for whoever gets a hankering. My son use to eat bowls of it.

Pesto is a very Italian sauce/dish. It originated in Genoa. Traditionally it’s made with fresh basil, garlic, pine nuts, Parmesan cheese, a little kosher salt or sea salt and some really good extra virgin olive oil. Traditionally it’s made using a mortar and pestle, but nowadays many people whip theirs up in the food processor.

I just got my kitchen herb garden going a couple of weeks ago (I do lot of container gardening). So my fresh basil isn’t quite big enough to make a batch of pesto. (See below.)

So, what to do if you’re missing fresh basil? Well, when I’m in the pinch and need to whip up some pesto, I use Knorr pesto mix. Knorr makes a standard pesto mix and a creamy pesto mix. Either will work.

Today I wanted to add a little extra Mediterranean flair, so I added black olives and roasted red bell peppers. Another good add-in is thinly sliced green olives stuffed with garlic.

Around here, I serve this with The Burch House Salad and if desired a good bread. An update on the salad: in addition to the raisins I like to throw in a few dried cherries and craisins.

This is so easy to make and it makes a lot. This is one of those dish where I just throw in my ingredients at will. And, it hits the spot this time of the year.

Pesto Fettuccine with Black Olives and Roasted Red Bell Peppers

1 16 ounce box of fettuccine (or angle hair pasta), cooked according to directions

1 pack of Knorr’s pesto mix, prepared according to directions (this takes a little over 5 minutes to make and you will need water and a good extra virgin olive oil)

About 2 – 4 handfuls of grated Parmesan cheese

About 10 Colossal pitted black olives, chopped (more or less of you like)

1/2 to 1 cup roasted red bell peppers (to your taste – we usually like more)

Kosher salt and freshly ground black pepper to season to taste

  1. Prepare pasta according to directions. Drain well and place in a large bowl.
  2. Prepare pesto sauce according to directions (or use you own fresh homemade!) It takes a little over 5 minutes to make the Knorr.
  3. When the pesto is done, pour over the pasta and toss until pasta is evenly coasted.
  4. Next, add the Parmesan cheese and toss until evenly distributed.
  5. Finally, add the chopped black olives and roasted red bell peppers and toss again to evenly distribute. (*Optional: add about 4 thinly sliced green olives stuffed with garlic cloves. Yum!)
  6. Season to taste with kosher salt and pepper.

Enjoy!!

© 2017 Beverly Hicks Burch All Rights Reserved.

©2017 Beverly Hicks Burch
Fresh Basil – Container Gardening
Pesto Fettuccine with Black Olives and Roasted Red Bell Peppers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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2 thoughts on “Pesto Fettuccine with Black Olives and Roasted Red Bell Peppers

    1. Thanks, Terri! Another great idea to use in a pinch if you can’t make your own. I’m always looking for good sources. I have to admit, we enjoyed this batch for a few days.

      Thanks for stopping by!
      Bev

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