Recipe - Pesto Pasta And Vegetables

8 ounce Medium shell pasta (3 cups)
1 tablespoon Olive or vegetable oil
2 Leeks, halved lengthwise,
cut or sliced up (3 cups)
One half cup Drained, marinated sundried
tomatoes (from 8 ounce jar)
One fourth cup Sliced ripe olives
3 Hardcooked eggs, chopped
One half cup Purchased pesto
2 tablespoon Shredded Parmesan

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

2. Heat oil in large nonstick skillet over mediumhigh heat until hot. Add
leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes
and olives.

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.

Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium

Posted to MMRecipes Digest by Paula demoness@bellatlantic.net on Aug
16, 1998