This dish is the ultimate mash-up of two of my very favorite foods, olives and pasta. This olive pesto pasta is to-die-for.
How to make olive pesto pasta
And because of that, I am EXTRA excited to share it with you. It’s been insanely hectic around here because we just moved into our new house.
We were ‘homeless’ for a week, living in other people’s homes (thank you!) and didn’t really have access to photography equipment, a place to shoot or our kitchen stuff, really.
I say ‘our’ as if any of the photography and kitchen stuff matters to the hubbs 😉 but what I mean is that things have been NUTS. So I am super glad I had this recipe and photos tucked in my back pocket to share when times get rough.
I posted this recipe on my Instagram a few months ago as part of a campaign with Whole Foods Wisconsin.
They asked me to share a recipe as part of their #MakesMeWhole campaign, and I immediately thought of something Mediterranean. That is usually my go-to when it comes to eating fresh, wholesome and simple, and this Olive Pesto Pasta is no exception.
It’s made with tagliatelle, and if you haven’t tried these bad boy noodles, it’s time.
They are long, flat and thick egg pasta traditionally served with Bolognese sauce, but can literally hold up to the heartiest of sauces, including this olive pesto.
I think they’re super cute in the package because they’re tucked into little nests (hello, portion control!) and just make me happy. I am certain you’ll love them, too.
How to make the olive pesto
The pesto is a compilation of pitted Greek olives, fresh parsley, nuts, oregano, garlic, black pepper and olive oil, and is just whirled in the food processor until it looks like pesto, and then tossed with the tagliatte and fresh mozzarella balls.
It comes together in just minutes (bonus: the tagliatelle cooks supa dupa fast) and is completely addicting.
Remember how I said I love pasta and olives?
Yep, this dish is it. It’s everything.Print
Olive Pesto Pasta
Wide pasta cooked al dente and tossed in homemade olive pesto and fresh mozzarella makes a delicious vegetarian-friendly dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8 1x
- Category: Dinner, Pasta
- Method: Stove-Top
- Cuisine: Italian
- Diet: Vegetarian
- 1-pound tagliatelle
- 1 cup pitted Mediterranean olives
- 1 cup flat-leaf Italian parsley
- ¼ cup pine nuts or walnuts
- 1 teaspoon dried oregano leaves
- ¼ teaspoon freshly cracked black pepper + more for serving
- 1–2 cloves garlic, peeled
- ¼ cup + 2 tablespoons olive oil + more for serving
- 8-ounces fresh mini mozzarella balls
- Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions. Drain.
- Place olives, parsley, nuts, oregano, black pepper, garlic and olive oil in the bowl of a food processor. Pulse until desired consistency is reached, scraping the sides of the bowl as needed.
- Toss olive pesto with hot pasta, adding olive oil as desired.
- Serve in bowls with mini mozzarella balls and freshly cracked black pepper.
- Serving Size: 1/8 of recipe
- Calories: 270
- Sugar: 0 g
- Sodium: 98 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: easy, healthy, tasty, vegetarian, weeknight, quick, family friendly