Pesto Rosso Pasta 2

Ingredients:

• 3 tbsp butter
• 3 tbsp olive oil
• 2-3 tbsp Pesto Rosso Dip Mix
• 85g pine nuts
• 250g black olives (sliced and diced) or artichokes (in brine) chopped
• 2 tbsp capers (rinsed and minced)
• 500g pasta (any shape) Salt to taste
• 50g parmesan cheese, grated

• Combine the butter with the olive oil and heat over medium heat in a large pan.
• Add the pine nuts and continue to cook until the nuts start to turn golden.
• Add the capers, olives, salt and Pesto Rosso Dip Mix. Toss until the ingredients are incorporated and heated thoroughly.
• Cook the pasta in a large pot of boiling salted water. Drain well. Toss the drained pasta with the nut-olive oil mixture over medium heat until the ingredients are incorporated and heated thoroughly. Sprinkle with grated parmesan cheese.