Pasta Bows with Olives, Mozzarella and Peppers

Boil pasta bows, blend a fresh basil and garlic pesto, then toss with mozzarella, olives, and jarred red peppers.

Vegetarian Quick Lunch Pasta Pesto

Estimated Nutrition

Calories

1245.5

kcal / serving

1245.5 kcal total

Carbs

138.8g

per serving

138.8 g total

Fat

58.4g

per serving

58.4 g total

Protein

44.2g

per serving

44.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

ball

Mozzarella

torn into bite-sized pieces

GrainsCereals

200

Farfalle

pasta bows

NutsSeeds

clove

Garlic

handful

Basil

fresh leaves

OilsFats

Olive Oil

plus more for drizzling

Vegetables

Olives

stones removed, roughly chopped

piece

Red Pepper

baby peppers from a jar, sliced

Method

Drizzle with additional olive oil and serve.

Combine the pasta with the pesto, olives, mozzarella, and peppers in a bowl.

Drain the cooked pasta and allow it to cool slightly.

Blend the garlic, basil, and 15ml of olive oil with a hand blender to create a pesto.

Cook the pasta bows according to the packet instructions.

Bring a large pan of salted water to a boil.