Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

 

Ingredients:

Parsley

½ can Artichoke

250 Mixed tomatoes

1 Mozzarella

Parmesan cheese

1 can Olives

250 gr Pasta (tagliolini or any other pasta)

1 Clove of garlic

Salt

Black pepper

Directions:

Cut 250 mixed tomatoes in halves. Place in an oventin with 1 dl olives and  ½ a can artichokes. Drizzle a little oil, black pepper and salt over and bake in the oven for 10-15 minutes.

Parsley pesto: finely chop ½ a handful parsley and 1 clove of garlic. Place in a bowl with 15 gr parmesan cheese, 2 tbs oil and 1 pinch of salt. Mix smooth with a mixer.

 

Boil the pasta according to directions on package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.