- 1 package Bisogno Penne
- 1 1/4 cups Kalamata olives
- 3/4 cup cashew milk
- Black Pepper
- Fresh basil or parsley chopped
Yields: 1 Serving
- In a heated saute pan, begin by sauteing Raisins and Pistachios in olive oil until raisins are soft. Add salt, pepper and reduce heat.
- Place fresh Bisogno penne in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with olives. Continue cooking for a quick minute or two. Toss and serve with fresh basil, or parsley and fresh black pepper.