Bow Ties With Pesto, Kalamatas, and Sun-Dried Tomatoes |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Everything's in your pantry for this super easy but flavorful entree. My husband is out of town and a Nor' Easter is heading in and I needed something for dinner. This came together wonderfully. Can easily double, triple, etc. Please note all ingredients are approximate; do not worry about measurements. Ingredients:
4 ounces farfalle pasta |
4 kalamata olives, pitted and sliced in half |
1 -2 tablespoon sun-dried tomato, drained and chopped |
olive oil, chili flavored preferred (just a drizzle) |
1 tablespoon pesto sauce |
dried chili pepper flakes |
parmesan cheese, jarred is fine (leave out for vegan) |
Directions:
1. Cook bowties in boiling salted water until al dente, approximately 12 minutes.
2. Meanwhile, cut olives and tomatoes.
3. Drain pasta and place back into cooking pot. Stir in olives, tomatoes, pesto, oil, and pepper flakes. Add cheese.
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