Pesto Pasta and Vegetables

Photo: flickr user jwalsh

Ingredients

8 ounces Medium shell pasta (3 cups)

1 tablespoon Olive or vegetable oil

2 Leeks, halved lengthwise, sliced (3 cups)

1/2 cup Drained, marinated sun-dried tomatoes (from 8 oz jar)

1/4 cup Sliced ripe olives

3 Hard-cooked eggs, chopped

1/2 cup Purchased pesto

2 tablespoons Shredded Parmesan

Preparation

1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired doneness as directed on package; drain. Keep warm.

2. 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.

3. Add pasta to skillet. Cook over medium heat until thoroughly heated, stirring occasionally. Add eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with cheese.