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Olive Pesto Pasta
by HealthyLittleVittles
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1 box lasagna noodles (or other noodles of your choice)
Olive Pesto

1 (10 oz) jar olives
1 cup packed basil
1/2 cup parsley
1 teaspoon minced garlic
1/2 cup pine nuts/raw walnuts
2 tablespoons lemon juice
1/4 cup vegan parmesan cheese
1/4 cup olive oil
pinch salt

First you’ll want to pit the olives. You can do this ahead of time and keep them stored in the fridge if you’d like. I found the easiest way to do this was to slice around the pit with a knife. You may also buy pitted olives to save on time.
Next, boil the pasta according to package directions.
While the noodles are boiling, add all of the pesto ingredients to a food processor/blender, including the olives, and blend until smooth.
If you’re using lasagna noodles, slice them into strips using a pizza cutter and toss with a little oil to keep them from sticking. Next, add some of the pesto and toss.
Garnish with more parmesan cheese and serve! If you have leftover pesto keep it stored in the fridge and enjoy it on pizza or toast, or make this meal again later in the week!
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