Recipe courtesy of Ree Drummond
Episode: All Stocked Up
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally. 

Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Gina's Seafood Passion Pasta

Recipe courtesy of The Neelys

Pasta with Clams, White Wine and Spicy Italian Sausage

Recipe courtesy of Guy Fieri

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Pantry Pasta

Recipe courtesy of Deborah Stanton

Pantry Pasta with Romesco Sauce

Recipe courtesy of Food Network Kitchen

Pantry Pasta Tex Mex Style

Recipe courtesy of Michele Urvater

From the Pantry: Creamy Mushroom Pasta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.