|I woke up the next day and completely forgot to add an ingredient, it was still delicious! Pine Nuts!|
|Thank you for the lovely party, I am so lucky to have such wonderful neighbors and friends.|
1 lb Acini De Pepe Pasta
1 bunch Basil chiffonade
6 ounces Kalamata Olives pitted and chopped
1 6 Ounces Goat Cheese
1 pint Cherry Tomatoes quartered
Fresh Ground Pepper to taste
1/4 cup Olive Oil
1/4 cup Pine Nuts ( browned)
In a large pot bring salted water to a boil, add pasta, cook as directed on package, until pasta is Al Dente. Drain and let come to room temperature.
In a separate large bowl, add Olive Oil, Tomatoes, Basil, Goat Cheese, Kalamata Olives, Pine Nuts and toss to coat, add fresh ground pepper. After the pasta has cooled, add to the other ingredients. Chill in the refrigerator. Toss when ready to serve. Sprinkle Basil Chiffonade over pasta.
This post has been linked up to these fabulous blogs: