Ingredients
3
eggs
8
oz. (3 cups) uncooked medium shell pasta
1
tablespoon olive or vegetable oil
2
leeks, cut in half lengthwise, sliced (3 cups)
1/2
cup drained marinated sun-dried tomatoes (from 8-oz. jar), chopped
1/4
cup sliced ripe olives
1/2
cup purchased pesto
2
tablespoons shredded fresh Parmesan cheese
Preparation
Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Set aside.
Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes and olives.
Add cooked pasta; cook over medium heat until thoroughly heated, stirring occasionally. Add chopped eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with cheese.
