Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives from Closet Cooking
(makes 4 servings)

1 pound pasta (I used whole wheat penne)
1/2 cup greek style roasted red pepper pesto
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful parsley (chopped)
1/2 cup feta (crumbled)

1. Cook the pasta as directed on the package.
2. Drain the pasta reserving 1/4 cup of the pasta water.
3. Toss the pasta with the pesto, pasta water, olives and parsley.
4. Serve garnished with crumbled feta.