Pesto Pasta and Vegetables
By: Anonymous
Published: Sunday, December 6, 2009 - 12:18am

Ingredients




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

Preparation

1 1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired doneness as directed on package; drain. Keep warm. 2 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 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.