Shell Pasta with Pesto and Vegetables

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Shell Pasta with Pesto and Vegetables

 

1/2 pound medium shell pasta

1 tablespoon extra-virgin olive oil

2 to 3 leeks, white only, sliced

1/2 cup drained, marinated sun-dried tomatoes

1/4 cup black olives, slivered

1/2 cup prepared pesto

3 hard-boiled eggs, chopped

2 tablespoons freshly grated Parmigiano cheese, or to taste

 

Chop the sun-dried tomatoes. Set asideand drain. Keep warm.

Heat oil in large nonstick skillet over medium-high heat until hot. Stir in

leeks and cook, stirring from time to timer until softened, but not browned.

Reduce heat to medium. Stir in tomatoes and olives.

Cook pasta to al dente according to package directions. Drain in colander and

add to the skillet. Cook over medium heat until thoroughly heated, stirring

occasionally. Stir in pesto. Cook 1 to 2 minutes or until thoroughly heated.

Remove from heat. Garnish with hard boiled eggs and cheese. Serves 2 to 4.

 

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