I was moving house again, so decided to make a meal out of all the left over food in my fridge. My wonderful vegetarian friend, suggested to combine sundried tomato pesto with olives.
I ransacked the pantry to find some chilli, cayenne pepper and smoked paprika.
- Sundried tomato pesto
- Cayenne pepper
- Chilli Flakes
- Smoked Paprika
- Green Beans
I heated up the pan, added onions and the seasoning. Once the onion was browning, I threw in the green beans and tomatoes.
To avoid eating whole olives in the dish, the best way to include them is to cut them in half.
Pro tip : Hold the olive down with a fork and cut it with big knife. It looks really professional and turns out great!
I cooked pasta, drained it, then added the vegetable mix into the pasta pot. This ensures the pasta is completely covered in the scrumptious sauce!
The sun dried tomato paste is a nice topping and gives the dish a little spice! The whole meal has a good big of spice and a unique twist in comparison to the Vegetable Pasta.