Ingredients: 12.6 ounces leaf-shaped pasta 3 teaspoon salt 5 tablespoons olive oil 1/4 cup pine nuts 1 jar green olives 5 tablespoons pesto 1/4 cup red wine vinegar 1 teaspoon black pepper, freshly cracked 1 teaspoon white pepper, freshly cracked 4 plum tomatoes, peeled, seeded and diced fresh basil for garnish
Directions:1. Bring an 8-quar t stock filled three-quarters full with water to a rapid boil. Add pasta and 1 teaspoon salt to boiling water. Boil for 10 minutes, strain pasta, and rinse with cold water. 2. Mix pasta with 1 tablespoon olive oil and set aside. 3. Toast pine nuts in 400 F oven for 4 minutes. 4. Prepare the olives. Use a paring knife to slice the flesh from the pit in 4 slices resembling the shape of the pasta. 5. Combine pesto, red wine vinegar, remaining olive oil, 2 teaspoons salt, and black and white peppers. Toss with pasta, olives, tomatoes, and pine nuts. Chill. Garnish with fresh basil and serve. |