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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is one of Andrew Schloss' incredible recipes. He is a genius and my new favorite chef/cookbook writer. He lives in PA and Miss Picky went to high school with his daughter. I actually dragged 6 of his cookbooks to a PTA meeting so he could autograph them, how tacky!! The recipe is delicious and easy. Ingredients:
1 lb pasta, any shape, i use whole wheat rotini |
1/4 cup basil pesto, fresh or jarred, i usually use the pesto recipe from my pesto tortellini posted on the 'zaar |
1/4 cup black olive tapenade (olive spread, fresh or from a jar) |
1/4 cup red pepper pesto sauce, fresh (or 1/4 cup from a jar) |
1/4 cup grated parmesan cheese |
2 tablespoons minced parsley, i try to use the italian flat leaf parsley |
salt and pepper |
Directions:
1. Heat a large pot of salted water to a boil.
2. Add the pasta, stir to separate and cook until al dente.
3. In the meantime combine the 3 pestos, the parmesan cheese and parsley in a large serving bowl.
4. Drain the pasta, season with salt and pepper.
5. Toss with the sauce in the bowl.
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