• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • Welcome to Eat the Bite!
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Vegetarian
×

Home » Entrees

Pesto Pasta with Olives, Shiitake Mushrooms & Artichokes

Published: Feb 20, 2023 by Stacey

Jump to Recipe·Print Recipe
Pesto Pasta with Olives: one portion of linguine with shiitake mushrooms, artichokes, and extra add-ons on the side
Pesto pasta with olives, shiitake mushrooms, artichoke hearts - simple ingredients with massive flavor

I've got a fantastic pasta recipe to share with you today. It's simple to make and packed with flavor. Also, it's highly customizable. In addition to shiitake mushrooms, Kalamata olives, and artichokes you can throw in some Parmesan, sun-dried tomatoes, toasted pine nuts and mini mozzarella balls. Or you can add some other ingredients you love that will pair well with this. Pesto pasta with olives, mushrooms and artichokes is a flavor bomb and you're going to love it.

The Pesto: Store Bought or Make Your Own - Your Choice

I love basil. Anyone else? Pesto is one of those ingredients where if you have the time, going homemade is incredibly satisfying. I love fresh summer basil, so I find myself preparing it homemade throughout that season. In the winter, not so much. But rest assured if you are looking to make the pesto at home, I've got you covered with this delicious pesto recipe. If not, store bought works too and is also pretty awesome. I went with store bought for this recipe because I simply didn't have time to make it.

Store-bought pesto is great
Homemade pesto is even better if you have the time

This Pesto Pasta is Highly Customizable: Add All Your Favorites!

Whether your pesto is homemade or store bought, the pesto is one of the stars of this dish for sure. Add in some chopped Kalamata olives, shiitake mushrooms and artichokes and you'll be gobbling this up for days. I love this dish because it is so customizable. I give you ingredient amounts in the recipe card below, but it's really up to you and your taste preferences.

Pesto Pasta with Olives: a delicious add-on to this dish is sun dried tomatoes

If you want more pesto - add it! I prefer a lighter coating of pesto, but that's me. Crazy about mushrooms - double up on it if it makes you happy. The core ingredients are the pesto, olives, shiitake mushrooms and artichokes. To enhance those flavors I added garlic and onions, of course. I came late to the olive game, so I'm still in the honeymoon phase when it comes to eating them. And Kalamata olives can simply do no wrong in my eyes right now.

Since I am a food blogger, I usually have a wide assortment of ingredients lying around. You can add a lot of different tasties to this dish.

Pesto Pasta with Olives: side view close up of pasta with mushrooms, mozzarella, toasted pine nuts, sun dried tomatoes
One portion of pesto pasta with olives
Pesto Pasta with Olives: close up look at the family-style platter of pesto pasta
Let's take a closer look at pesto pasta with Kalamata olives, shiitakes and artichoke hearts

Ideas for Add-ons to Customize Your Pesto Pasta:

  • Toasted pine nuts. Heat in a pan on low heat for about 5 minutes and stir a few times until golden brown. Let cool before consuming.
  • Sun dried tomatoes. Straight from the jar with a little of that awesome oil it sits in. This one is my favorite.
  • Shaker Parmesan cheese to toss with the pasta.
  • Fresh grated Parmesan cheese to top the pasta before serving (you know I love doing this with my pasta).
  • Mini mozzarella balls, cuz they're so cute and delicious.
  • Sautéed eggplant.
Pesto Pasta with Olives: sun dried tomatoes are a great add-on option
Sun-dried tomatoes
Pesto Pasta with Olives: mini mozzarella balls are a great add-on idea
Mini mozzarella balls
toasted pine nuts are a great topping for this pasta dish
Toasted pine nuts

Craving More Carbolicious Pasta Dishes? I Understand Completely!

  • Chicken & Broccoli Penne Pasta w/Garlic White Wine Sauce
  • Chicken Bacon Pasta (emphasis on BACON!)
  • The Ultimate Spaghetti Lasagna
  • Pan Seared Sea Scallops w/Basil Brown Butter, Asparagus & Farfalle
  • Dan Dan Noodles (dandanmian)
  • Swiss Chard Pasta w/Lemony Breadcrumbs & Bacon Bits
  • Mie Goreng: Indonesian Fried Noodles w/Rotisserie Chicken

Pasta is an excellent option for those of us who have busy lives and need to take a few shortcuts. And the options for pasta seem endless, right? Pick your favorite flavors and toss with a bunch of linguine, spaghetti, or ziti. I will say that the combination of the pesto and the kalamata olives, for me, is a match match made in culinary heaven. This dish is a flavor bomb and it also reheats very well if you want to take this for lunches a couple of days.

I do tend to cook with leftovers in mind because I often think: if I'm already making this dinner, I might as well make just a little more. Then I have lunches ready-to-go and don't have to buy expensive take-out.

I hope you give this one a try and enjoy it as much as I do. I know life gets crazy, but it is important to cook and eat delicious food if you can. It gives us the chance to sit around a table and touch base with our loved ones. To break bread and talk and listen. It's a simple pleasure that can bring a lot of happiness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pesto Pasta with Olives: overhead view of family-style platter of linguine with pesto, olives, shiitakes, artichokes, mozzarella, toasted pine nuts and sun dreid tomatoes

Pesto Pasta with Olives, Shiitake Mushrooms & Artichokes


  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 portions 1x
Print Recipe
Pin Recipe

Description

Anyone else love a good flavor bomb? If so, you’ve got to try this pesto pasta with olives, mushrooms and artichokes. Highly customizable with lots of add-on options.


Ingredients

Units Scale
  • 1 pound of linguine (see note #1)
  • 2 heaping tablespoons of garlic, finely diced
  • ½ cup onion, finely diced
  • 1 6.5-ounce jar of artichoke hearts
  • 1 cup of Kalamata olives (7-ounce container)
  • 1 5-ounce package sliced shiitake mushrooms
  • ¾ cup of pesto
  • ½ cup shaker parmesan cheese, optional
  • Olive oil (amounts are below in instructions)
  • salt and pepper as needed

Optional add-ons:

  • Toasted pine nuts
  • Sun-dried tomatoes
  • Mini mozzarella balls
  • Fresh grated parmesan, garnish
  • Sautéed eggplant
  • chopped parsley, garnish

NOTE: for the artichoke hearts, olives, mushrooms and pesto you can add more or less if you want depending on your taste preference.


Instructions

  1. Fill a pot with water and heat on high until boiling. Salt the water with a couple of teaspoons of salt. 
  2. Finely dice the garlic. 
  3. Finely dice the onion. 
  4. With the mushrooms, make sure to wash them thoroughly, then blot dry with a paper towel. 
  5. Drain the liquid from the olive container and rough chop the olives. 
  6. Drain the liquid from the artichoke jar and rough chop the artichokes. 
  7. Measure out the pesto and set aside. 
  8. If you are using the optional toasted pine nuts, heat them in a small pan on low heat for about 5 minutes until they start turning golden brown. 
  9. Once the prep is done, your water should be boiling. Add the linguine to the water and cook per box instructions. 
  10. In a large pan on medium heat, add a little olive oil (a teaspoon or so spread over bottom of pan). Let the pan get hot, then add the mushrooms. Spread them out to lay flat and don’t overlap them. Season with a pinch of salt and pepper (maybe ⅛ of teaspoon each). Cook for about 2-3 minutes like this. 
  11. After 2-3 minutes, stir the mushrooms around pan and push to one side. 
  12. Add onions to pan with a splash of olive oil. Stir onions and cook for a minute or two on their own. Then mix to combine with the mushrooms and cook about another 2 minutes. 
  13. Add the garlic to the center of the pan with a splash of olive oil and cook for 30-60 seconds on its own. Then mix the garlic to combine with the mushrooms and onions for another 1-2 minutes. 
  14. Add the artichokes and olives to the pan with the mushroom mixture and stir another 1-2 minutes and it’s done. 
  15. The pasta should be ready. I strained the pasta and while it’s still in the colander, add 1-2 tablespoons of olive oil and toss the linguine. I do this to coat the pasta and to make sure it doesn’t stick together. 
  16. Add the linguine to a large mixing bowl. Transfer the mushroom mixture to that bowl along with the pesto. If you want more pesto than what I used – add more based on your preference. 
  17. Using kitchen tongs and a wooden spoon toss the pasta thoroughly to combine all the ingredients. 
  18. Add the shaker parmesan cheese and toss again.
  19. If you feel the pasta needs more moisture, add ½ cup of warm water and/or a 1-2 tablespoons of olive oil. I ended up adding ½ cup of warm water and it worked great. It should be noted, that with some pasta dishes adding the pasta water is recommended. I felt with the salt from the olives and pesto and other items that had been salted – salted pasta water would have been too much salt. 
  20. Once the pasta has been tossed and ingredients fully combined – you’re ready to serve. This pasta tastes amazing as-is. Add-ons are great too. Serve any add-ons, from above list, on the side and everyone can customize their plates. My video shows this well.

Notes

  1. Linguine or spaghetti works great for this. You could also use penne or rigatoni. Since this is a tossed pasta, an angel hair or vermicelli will not work well because it is too delicate.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Strawberry Love Pie with Sweet Whipped Ricotta
How to Trim the Fat From Chicken Thighs »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Pinterest
  • YouTube

Do You Love Chicken? Here's a Few Recipes to Keep You Busy:

overhead view of balsamic cholula chicken right out of the oven with balsamic vinegar, cholula hot sauce, onions, tomatoes and rosemary

Balsamic Cholula Chicken

small platter of grilled lemon oregano chicken with charred lemons and clark farm peppers

Grilled Lemon Oregano Chicken with Charred Clark Farm Peppers

Dijon Chicken with Apples, Leeks and Fennel: overhead view of platter of chicken on the table with one portion on a plate to the side, bowl of basmati rice, apples, rosemary, fennel on the table

Dijon Chicken with Apples, Leeks and Fennel

Collage of Feeding a crowd for the holidays - 10 best recipes to serve the masses. starting at top left and going clockwise: spaghetti lasagna, jalapeno popper chicken wrapped in bacon, phyllo meat pie, croque monsieur sandwich, creamy chicken bacon pasta, chicken marbella, pork chops with stove top stuffing, steak and sausage pie, stuffed chicken pepperoni pizza bake.

Feeding a Crowd for the Holidays: 10 Best Recipes to Serve the Masses

overhead view of serving platter of creamy chicken bacon pasta garnished with parsley and fresh parmesan with microplane and cheese in the top left corner and a single portion in the top right corner

Creamy Chicken Bacon Pasta (No Butter, No Cream)

very close look a one rosemary balsamic grilled chicken thigh with asparagus in the background

Rosemary Balsamic Grilled Chicken Thighs

side view of a platter of grilled chimichurri chicken thighs with extra sauce and cherry tomatoes

Grilled Chimichurri Chicken Thighs

overview of one portion of cranberry brie stuffed chicken with broccoli and carrots and garnished with parsley

Cranberry Brie Stuffed Chicken

overhead view of the best grilled chicken with marinated tomatoes with one portion plates and a serving bowl of tomatoes, platter of chicken and arugula salad with goat cheese and radish

The Best Grilled Chicken with Marinated Tomatoes

overhead table view of crispy brick chicken with pan sauce, roasted calabaza squash and sauteed zucchini

Crispy Brick Chicken with Pan Sauce and Veggies

back yard bbq front view of platter filled with bacon stuffed cheeseburgers

Backyard BBQ: Sriracha-Lime Chicken, Bacon-Stuffed Cheeseburgers & Twisty Potatoes

overhead view of one portion of cashew chicken stir fry with a serving plate and basmati rice in the background

Cashew Chicken Stir Fry

platter with bone-in stuffed chicken breast with spinach and gouda, rosemary potatoes and salad in background

Bone-in Stuffed Chicken Breast with Spinach and Gouda

front view of sheet pan drumsticks on a platter topped with cilantro and mint

Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes

overhead view of both sheet pans with crunchy coconut chicken fingers

Crunchy Coconut Chicken Fingers

Recent Comments

  • Stacey on How to Trim the Fat From Chicken Thighs
  • TheHappyWhisk (Ivy) on How to Trim the Fat From Chicken Thighs
  • Stacey on Ina Garten's Chicken Marbella

Footer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Eat the Bite on the Foodie Pro Theme