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Pasta with Tapenade and Feta https://www.metro.ca/userfiles/image/recipes/pates-tapenade-feta-4545.jpg PT20M PT05M PT25M
In a food processor, chop garlic and olives. Gradually pour in oil until smooth. Salt and pepper to taste. In a large frying pan, melt butter over medium heat and add pasta, stirring to reheat. Add tapenade and stir to coat pasta. Add sun-dried tomatoes and basil, cook for 1 or 2 minutes. Remove from heat, add cheese, cover and let stand 2 minutes to heat cheese. Serve immediately.
4
1 clove garlic 1/2 cup (125 mL) pitted black or green olives 2 Tbsp. (30 mL) olive oil Salt and freshly ground pepper 1 Tbsp. (15 mL) butter 4 to 6 cups (1 to 1 1/2 L) cooked long pasta (your choice of spaghetti, fettuccine, linguine, etc.) 1/2 cup (125 mL) strips of rehydrated or oil-packed sun-dried tomatoes (drained) 1 to 2 Tbsp. (15 to 30 ml) chopped fresh basil or pesto to taste 1 1/3 cups (315 mL) diced Canadian feta
Pasta with Tapenade and Feta

Pasta with Tapenade and Feta

Rate this recipe
3 Votes
4
Pasta with Tapenade and Feta
0:20
Preparation
0:05
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    clove garlic
  • 1/2 cup
    (125 mL)
    pitted black or green olives
  • 2 Tbsp.
    (30 mL)
    olive oil
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    5 BONUS Reward Miles when you buy 1
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea

    500 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • Salt and freshly ground pepper
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg

  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE $4.79
    NATREL LACTOSE FREE BUTTER

    NATREL LACTOSE FREE BUTTER

    250 g

  • 4 to 6 cups
    (1 to 1 1/2 L)
    cooked long pasta (your choice of spaghetti, fettuccine, linguine, etc.)
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $1.61
    BARILLA PASTA, RAGÚ PASTA SAUCE OR AYLMER TOMATOES

    BARILLA PASTA, RAGÚ PASTA SAUCE OR AYLMER TOMATOES

    $0.88 ea.

    340 - 454 g, 540 - 796 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    strips of rehydrated or oil-packed sun-dried tomatoes (drained)
  • 1 to 2 Tbsp.
    (15 to 30 ml)
    chopped fresh basil or pesto to taste
  • 1 1/3 cups
    (315 mL)
    diced Canadian feta
Imprimer ma sélection

Preparation

In a food processor, chop garlic and olives. Gradually pour in oil until smooth. Salt and pepper to taste.

In a large frying pan, melt butter over medium heat and add pasta, stirring to reheat. Add tapenade and stir to coat pasta. Add sun-dried tomatoes and basil, cook for 1 or 2 minutes.

Remove from heat, add cheese, cover and let stand 2 minutes to heat cheese. Serve immediately.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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