Listed in: Sauces
1 c. Oilerie® Sun Dried Tomatoes, chopped
½ c. plus 3 T. toasted walnuts
2 garlic cloves
1 c. parmesan cheese
2 c. arugula
1 T. Oilerie® White Balsamic Vinegar
1 tsp. Oilerie® Roasted Garlic Sea Salt
½ tsp. cracked black pepper
1 ¼ c. Oilerie® Sun Dried Tomato EVOO
1 package Oilerie (R) Tomato Basil Fettuccine, cooked per package directions
½ c. Oilerie® Stuffed Olives, any variety
1 bell pepper, diced
In a food process, add the tomatoes, ½ c. walnuts, garlic, parmesan, and arugula together. Process until a chunky paste forms. Add the vinegar, salt and pepper and pulse together. With motor running, slowly drizzle in the olive oil and process until combined. Cook pasta until al dente (2-3 mins). Drain. Add some of the sun dried tomato pesto and toss together until pasta is coated. Stir in olives and peppers and top with the toasted walnuts.
Recipe Pictures - Hover cursor to scroll if several images:This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions
Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Apple Chutney Pomegranate Wine Sauce Raspberry Red Onion Relish Mayonnaise Pasta Sauce with Chunky Portabellas
