Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives Ala Kevin

Every day, I read Kevin’s blog, Closet Cooking with 5000 followers, but have never made one of his recipes as they are generally too Korean or too unique for me, but when he posted this recipe, it seemed right in my flavor profile. I’d been grocery shopping the other day and bought 3 packages of Buitoni fresh pasta, one of which was Quattro Formaggi Agnolotti, what ever that is – I think it was half moon ravioli stuffed with cheese.

I made the pesto recipe per Kevin’s directions early in the day to let the flavors marry. My package of pasta was 9 oz, which doesn’t increase much like dried pasta, so I used a quarter cup of the pesto and a half recipe of the other ingredients, which was perhaps a little heavy. Here’s the result.

All I can say is don’t make this unless you want a flavor explosion in your mouth and don’t waste your money on a stuffed pasta, as the sauce will overwhelm whatever the stuffing flavor might be. I was surprised at the small amount of sauce for a whole pound of pasta, but trust me it's plenty.  I’m glad I have most of the pesto remaining and I will definitely pay closer attention to his dishes in the future. Can you tell I liked it.

Have a great day and thanks for stopping by.

Larry