• 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


  1. In a heated saute pan, begin by sauteing Raisins and Pistachios in olive oil until raisins are soft. Add salt, pepper and reduce heat.
  2. 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.
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