Anita’s Easy and Delicious Portabella-Pesto Bowtie Pasta with Cherry Tomatoes

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1 pound Bowtie pasta, boiled according to package

2 cups of baby Portabella mushrooms, sliced

1 pint of multi-colored cherry tomato, cut in half

3 Tablespoon of extra Virgin Olive Oil

1 Tablespoon of butter

1/4 cup of Pecorino Romano Cheese, grated

1/3 cup stuffed pimento green olives, pitted and cut in half

1/2 cup Homemade Basil Pesto (see recipe on my site)

1 red onion, thinly sliced


  1. Use a large pot with boiling salted water and cook pasta al dente. BOW PASTA BOILING2. Rinse pasta and set aside.

3. Use a large skillet and at medium-high heat with olive oil and butter  sate sliced onions till tender. BOW PASTA SATE ONIONS        4. Incorporate mushrooms. Cook till softened.BOW PASTA ADD MUSHROOMS        5. Add cherry tomatoes and stuffed green olives. Stir to combine.BOW PASTA ADD CHERRY AND OLIVES        6. Incorporate Homemade Basil Pesto.BOW PASTA ADD PESTO         7. Mix all ingredients and cook sauce for about 10 minutes.BOW PASTA ADD CHERRY TOMATO PESTO          8. Grate 1/4 cup of Pecorino Romano cheese on top of warm pasta in

the pot.BOW PASTA ADD PARMESAN          9. Pour sauce over pasta and mix to incorporate all ingredients. Garnish with some fresh basil leaves and cherry tomatoes. Serve warm or at room temperature. Enjoy!BOW PASTA NICE