This recipe is a Kelly Bowden original. To me and most carb~aholics, pasta + any type of creamy sauce = bliss! I could eat pasta every night if necessary. Unfortunately, for my waistline's sake, I cannot indulge quite that often. When I do, though, I do it up right. Enter: Pasta with Creamy Pesto Sauce, Tomatoes, and Olives. I just went with what sounded good to me and it turned out delish! {pat on back}. Simple to make, cheap to buy, and yummy to boot. If you're like me and have the same affinity for creamy based pasta, you'll truly enjoy this recipe along with the ease of making it. Here we go...
Ingredients:
Corkscrew Pasta {or rotini}
One can diced tomatoes with green
pepper & onion
Classico Pesto {I used almost the
entire jar!}
1/2 cup heavy cream
1/4 cup Parmesan cheese {plus extra
for topping if you like livin on the edge!}
2 Tbsp butter or margarine
Salt and Pepper {check out my cute, fat
Mr. Salt shaker}
Pitted kalamata olives {as much as
you desire...or use black or green olives if you prefer}
Step One. Cook pasta until al dente
Step Two. Heat heavy cream and butter in a small saucepan on medium heat.
Step Three. Add jar of pesto to the creamy sauce and stir well. Reduce heat to low.
Step Four. Add in 1/4 cup of parmesan and stir.
Step Five. Drain the pasta and reserve a little of the pasta water in case you need to thin the sauce out to your liking. Add in the can of tomatoes and stir gently.
Step Six. Pour the creamy pesto sauce over the pasta and tomatoes. Gently stir.
Step Seven. Add in your kalamata olives, salt and pepper to taste.
Step Eight. Plate your yummy pasta and sprinkle extra parmesan over top. Dig in!!
