Pesto penne with green olives and veggies


This is a sponsored post written by me on behalf of Have an Olive Day.

I'm going to be honest. I've never really been a fan of olives. My family never ate them while I was growing up and I've had bad experiences with low grade olives that I genuinely couldn't eat. However, I've always wanted to find a way to like them. Am I really a good food blogger if I can't accept and enjoy all tastes? In my harsh opinion: no. So I took to the kitchen to make a recipe with olives that I can enjoy along with my olive loving friends. 

I like dirty martinis with high quality green olives, so I figured I would really enjoy real Spanish olives imported all the way from Spain. The olives I use for this recipe are Jose André's "Have an Olive Day" olives, and they have a natural, fine taste. Jose's motto is to "discover a different taste with something as small as an olive," and that's what I did by adding them to this recipe.

Size: 2


  •  2 cups whole wheat penne, uncooked
  • 2 cups fresh broccoli, roughly chopped
  • 2 cups fresh spinach
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons feta cheese, crumbled
  • 2 tablespoons basil pesto
  • 1/4 cup Jose Andre's "Have An Olive Day" pitted Queen olives, chopped 
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste


1. Chop all vegetables and garlic.

2. In a medium pot, bring salted water to a boil.

3. While the water boils, brown the garlic and olive oil in a large pan on medium heat for about 1 minute.

4. Add the broccoli and cook for about 5 minute, stirring occasionally.

5. Once the water is boiling, add the pasta and cook according to instructions on box.

6. Add the tomatoes and spinach to the broccoli and lower heat to medium low until pasta is finished.

7. Once pasta is drained, add to veggie mixture and stir.

8. Mix feta, olives, pesto and olive oil into the pasta dish and serve immediately.