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Daniela

Daniela De Tagle

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Recipe of Pasta with olive pesto
Recipe

Pasta with olive pesto

45 mins
Low
15
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This rich pesto is made with black olives, green olives, chile and Parmesan cheese.
Learn more about Daniela De Tagle

Ingredients

4 portions
  • 500 grams spaghetti pasta, or penne type pasta
  • 1 cup pitted kalamata olive, kalamata
  • 1/2 cups pitted green olive
  • 2 chives, chopped
  • 1 tablespoon pepperoncino Italian crushed red pepper, (Italian chili)
  • 3 tablespoons marjoram leaf, fresh chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cups olive oil
  • 1 cup parmesan cheese, grated

Preparation

Heat salt water in a large pot until it boils.
While the water is heated in a molcajete, grind the olives, chives, chili, marjoram and thyme.
Add the olive oil little by little and continue grinding until you get a uniform and well-ground pesto. Add the cheese and finish grinding.
Cook the pasta in the boiling water until it is at its point (al dente). Strain the pasta from the water and combine with the pesto.
Serve and serve with Parmesan cheese.

PRESENTATION

Garnish your dish with olives and Parmesan cheese.

TIPS

The peperoncino is an Italian chili that you can find in the species section of the supermarket.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Vanessa Saad Porto
21/07/2016 04:52:39
tipo de pasta? Viendo la cantidad de proteinas que tipo de pastas utilizan para asegurar este numero?  

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