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Simple Light Nut-Free Basil Olive Pesto Pasta with Chopped Tomatoes and Gouda

This is the laziest, fastest and cheapest dinner I’ve made in a long time AND IT IS SO GOOD I’VE GAINED 5 POUNDS IN THE LAST TWO DAYS (because I’ve made it twice). If you have a love-hate relationship with carbs (like me) Proceed WITH CAUTION.
Ingredients:

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1 cup of basil leaves
3 garlic cloves
1/3 cup olive oil
2 tomatoes (chopped)
1 can Green/Black olives
Salt and Pepper
1 cup shredded Gouda (or Parmesan)
Directions:
1. Boil 1 box of pasta (I chose whole wheat farfalle pasta)
2. While the pasta is cooking place basil leaves, olive oil and garlic cloves in a food processor and blend. Add 1 can of olives to the food processor and pulse 2 or 3 times. Add tomatoes and pulse once (or not at all depending on how lazy you were feeling when you chopped them… I was lazy and didn’t chop them enough so I had the processor help me), be sure not to over-pulse the tomatoes or else you will end up with a watery pesto.

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3. Once the pasta is cooked and drained, add the pesto. Top with salt/pepper and Gouda.

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