Pesto Pasta and Vegetables

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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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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