Wide ribbon pasta with black olives, and feta cheese, in a Garlic-Pimiento Pesto sauce! Yes, pimientos. This was my prize winning recipe for ‘The Sweet Discovery Pimientos’ recipe contest.
Pimiento-Garlic Pesto Papardelle
1 pound Papardelle Pasta, or wide ribbon pasta
1 can (DR WT 6-oz) large black pitted ripe olives, drained
1 cup crumbled Feta Cheese
1 cup chopped celery
1/2 cup fresh parsley leaves
1 (4 oz.) jar DROMEDARY, O-SAGE or SUNSHINE Brand Pimientos, drained
3 cloves garlic
1 shallot, chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Cook pasta according to package directions until al dente; drain.
In large bowl, combine cooked pasta, olives, Feta cheese, celery, and parsley. Mix well.
In a food processor or blender with metal blade, combine Pimientos, garlic, and shallot and process until smooth. With motor running slowly add oil and continue processing until mixture is smooth. Add Parmesan, salt and pepper process until mixture is combined. Stir pesto into pasta mixture. Serves 8.
NOTE: A pimiento is a large, red, heart-shaped sweet pepper 3-4 inches long and 2-3 inches wide. Pimiento is Spanish for “pepper.” The flesh is sweet, succulent and more aromatic than that of the red bell pepper.