Gallery

Credit: Tria Giovan

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings, with leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.

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  • Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the Green Olive Pesto for another use. Roughly chop the black olives and reserve half for another use. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.

Nutrition Facts

calcium 43mg; 651 calories; calories from fat 0%; carbohydrates 89g; cholesterol 0mg; fat 26g; fiber 3g; iron 5mg; protein 15mg; saturated fat 3g; sodium 886mg.
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