Basil Pesto Celebration Pasta

This is one of my husband’s favourites, and one I thoroughly enjoy too. I like the challenge of figuring things out, as well as trying new combinations and tricky methods. The thrill of it all coming together, is pure joy. But then there’s nothing quite as enjoyable as simplicity, especially when it comes to food.

Sure, I enjoy hearty stews, curries that have stood overnight, and soups that have simmered its way to deliciousness. But I equally enjoy meals that are quick to prepare, simply seasoned, and cooked just enough to release each  of the ingredients’ taste. This is one of those meals. It combines our No Fuss Basil Pesto with tomatoes, olives, mushrooms, and a special ingredient that works ALL the magic: balsamic vinegar.

This pasta recipe has come a long way with us. We recall its taste with fond memories of special celebrations and intimate dinners.

Print Recipe

Basil Pesto Celebration Pasta

This elegant pesto pasta is seasoned simply, but explodes with flavour. Perfect for entertaining and celebrating.

Course

Main Dish

Cuisine

Italian

Cook Time

16 mins

Servings

people

Ingredients

Pre-prepped

• 1/2 cup basil pesto

Fresh Ingredients

• 500 g prepared pasta of choice
• 250 g button mushrooms cut in thirds or quarters
• 200 g cherry tomatoes
• 15 Kalamata olives, pitted and halved
• 1 onion finely diced
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp crushed garlic
• 1/4 tsp salt

Course Main Dish Cuisine Italian Cook Time 16 mins Servings people Ingredients Pre-prepped 1/2 cup basil pesto Fresh Ingredients 500 g prepared pasta of choice 250 g button mushrooms cut in thirds or quarters 200 g cherry tomatoes 15 Kalamata olives, pitted and halved 1 onion finely diced 1 tbsp balsamic vinegar 1 tbsp extra virgin olive oil 1 tsp crushed garlic 1/4 tsp salt

Instructions

1. Prepare and set aside pesto as described in the recipe linked above. Prepare pasta of choice as per usual.
2. Meanwhile, place olive oil, onion and garlic in a heated skillet. Allow to cook until the onions are translucent.
3. Add in the mushrooms and salt, and toss to combine. Watch these carefully, as we don't want them to get too soft. Once they begin to brown, they should be half done.
4. At this point, reduce the heat and add the whole cherry tomatoes and balsamic vinegar. Allow to cook on low heat until the skins become wrinkly. Do not overcook.
5. Add olives, and stir to combine. Remove from heat and set aside.
6. In a separate dish, mix the pesto with the pasta, adding in some olive oil, if desired. Mix gently but thoroughly, until combined. Place in a serving dish.
7. Top the pasta with the freshly cooked vegetables. Best served and eaten immediately.