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.

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