Greek Farfalle Pasta
Spring into action with this popular pasta dish. The kalamata olives and sun-dried tomatoes lend so much flavor that it's a hit for eaters young, old and anywhere in between.
At a glance
4 oz. farfalle pasta
4 kalamata olives, pitted and sliced in half
1-2 tbsp. sun-dried tomatoes, drained and chopped
Olive oil, chili flavored preferred (just a drizzle)
1 tbsp. pesto sauce
Dried chili pepper flakes
Parmesan cheese, grated
Cook farfalle in boiling salted water until al dente, approximately 12 minutes; meanwhile, cut olives and tomatoes. Drain pasta and place back into cooking pot. Stir in olives, tomatoes, pesto, oil, and pepper flakes. Add cheese.
Ready in 15 min
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