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Penne with Nettle Pesto, Sun-Dried Tomatoes and Olives

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 lb penne or other tubular or bow tie pasta don’t use spaghetti
  • 1 cup sun-dried or slow roasted tomatoes
  • shredded parmesan or asiago cheese
  • 1 cup drained olives of choice I like Kalamata
  • 1 cup nettle pesto
  • toasted pine nuts

Instructions

  1. Cook pasta and drain. Spoon in 1 cup of pesto, sun-dried tomatoes, and olives. Toss gently, plate, and top with cheese and pine nuts.