15-MINUTE OLIVE PESTO PASTA shorts feedfeed pasta olives pesto dinner

INGREDIENTS: 1 pound dried reginetti pasta, cavatappi, or fusilli pasta (use gluten-free pasta if necessary) Kosher salt 1 heaping cup pitted Castelvetrano olives, (reserve brine) 1/3 cup raw blanched almonds 1 cup fresh parsley leaves 1 clove garlic, peeled 1 lemon, zested and juiced 1/4 cup olive oil, plus more for drizzling 3 tablespoons reserved olive brine 1 cup reserved pasta water RECIPE: 1. Bring a large pot of water to a boil. Add a few tablespoons of salt to boiling water and cook pasta al dente according to package instructions (around 9-10 minutes). Reserve 1 cup pasta water, then drain. 2. Meanwhile, add olives, almonds, parsley leaves, garlic, and lemon zest to the bowl of a food processor and process in long pulses until mixture is semi-coarse with a little creaminess. Pulse in olive brine, lemon juice, and olive oil until just combined. **Alternatively, chop olives, almonds, garlic, parsley, and lemon zest vigorously with a sharp knife by hand on a large cutting board for about 5 minutes, scraping the bits into the center and pressing with the side of your knife as you chop. (Pesto chopped by hand will be a coarser texture, but still very delicious). Transfer chopped olive mixture to a medium bowl and stir in olive brine, lemon juice, and olive oil. Season to taste with kosher salt. 3. Return pasta to pot and add 3/4 of the olive mixture and pasta water. Stir until well combined and emulsified. 4. Serve pasta into bowls and top with a spoonful of remaining olive mixture and a drizzle of olive oil. Get the full recipe: https://thefeedfeed.com/lisathompson/olive-pesto-pasta #feedfeed #pasta #olives #pesto #dinner

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