Name: Pesto Pasta and Vegetables
Ingredients: 8 oz Medium shell pasta (3 cups); 1 tb Olive or vegetable oil; 2 Leeks, halved lengthwise, sliced (3 cups); 1/2 c Drained, marinated sun-dried tomatoes (from 8 oz jar); 1/4 c Sliced ripe olives; 3 Hard-cooked eggs, chopped; 1/2 c Purchased pesto; 2 tb Shredded Parmesan

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Pasta, Vegetables	4	Servings

INGREDIENTS

8	oz	Medium shell pasta (3 cups)
1	tb	Olive or vegetable oil
2		Leeks, halved lengthwise, sliced (3 cups)
1/2	c	Drained, marinated sun-dried tomatoes (from 8 oz jar)
1/4	c	Sliced ripe olives
3		Hard-cooked eggs, chopped
1/2	c	Purchased pesto
2	tb	Shredded Parmesan

INSTRUCTIONS

1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired doneness
as directed on package; drain. Keep warm.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add
leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes
and olives.
3. Add pasta to skillet. Cook over medium heat until thoroughly heated,
stirring occasionally. Add eggs and pesto; cook and stir 1 to 2 minutes or
until thoroughly heated. Remove from heat; sprinkle with cheese.
Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Aug
16, 1998

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