Olive Bruschetta Pesto Pasta

Sometimes I dream of pasta, there’s something about a plate or bowl full of noodles whether they are simply dressed or dressed to kill that satisfies the soul.

I had bruschetta and olives on the brain and decided that I would combine those flavors and make an olive pesto and bruschetta style pasta.

Olive Bruschetta Pesto Pasta

I’m a big fan of olives, the saltiness and brininess lend themselves well to creating a pesto with them. They complement the tomatoes, roasted garlic and the hint of brightness from the lemon juice that dresses the pasta.

Prep Time: 5 mins | Cook Time: 45 mins

Servings: 4

Ingredients:

12 oz package gluten free spaghetti noodles (I used the Tinkyada brand)
2 cups basil
1 1/4 cups mixed olives (I used kalamata, green olives, and castelvetrano)
1/2 cup olive oil (plus 2 tsp for sauteing the olives and roasting the garlic)
1 head of garlic
1 cup tomato, chopped
1 lemon, sliced
sea salt and pepper to taste
(reserve a 1/4 cup of the pasta water)

Preheat oven to 400 degrees and also start to boil a large pot of water for the pasta on high heat and add a pinch of sea salt. Take the bulb of garlic and remove most of the extra papery skin from the garlic. Make sure to leave enough to leave the bulb intact. Cut off about a 1/4 inch of the top of the bulb and drizzle with olive oil. Wrap the bulb in aluminum foil and place on a sheet tray and put in the oven for 35 minutes.

While the garlic is roasting, once the water starts boiling add the pasta and cook according to the directions on the package.

For the pesto you’ll want to saute the olives with a teaspoon of olive oil in a frying pan on medium high heat for about 5-6 minutes to bring out a bit more flavor and warm them up. Remove from heat and set aside until the garlic is done roasting. Once the garlic is roasted, you’ll peel the cloves and throw them in the food processor with the basil, olives, a pinch of sea salt and you’ll slowly add in the olive oil to make the pesto.

Once the pasta is finished cooking strain it and then return it to the pot, add the pesto and the reserved pasta water and toss it coating it evenly, season with salt and pepper to taste. Once evenly coated you can assemble your plate, plate the pasta, sprinkle it with chopped tomatoes, a squeeze of lemon juice, and some vegan parmesan and enjoy.

Vegan Parmesan:

3/4 cup cashews
3 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt

Add all ingredients to a food processor and grind to a fine powder.

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