Directions:
- Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.
- Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the Green Olive Pesto for another use. Roughly chop the black olives and reserve half for another use. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 960.74 Kcal (4022 kJ) | ||
| Calories from fat | 418.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.49g | 72% | |
|---|---|---|---|
| Sodium | 927.65mg | 39% | |
| Potassium | 318.26mg | 7% | |
| Total Carbs | 97.66g | 33% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 37.7g | 75% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 4mg | 22% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 575.82 Kcal (2411 kJ) | ||
| Calories from fat | 250.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.87g | 72% | |
|---|---|---|---|
| Sodium | 555.99mg | 39% | |
| Potassium | 190.75mg | 7% | |
| Total Carbs | 58.53g | 33% | |
| Sugars | 4.27g | 29% | |
| Dietary Fiber | 3.99g | 27% | |
| Protein | 22.59g | 75% | |
| Vitamin C | 7mg | 19% | |
| Iron | 2.4mg | 22% | |
| Calcium | 27.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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