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| 8 x ca. 30 g | Medium shell pasta (3 cups) |
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 | Leeks, halved lengthwise, sliced (3 cups) |
| 1/2 Tasse | Drained, marinated sun-dried tomatoes (from 8 oz jar) |
| 1/4 Tasse | ripe olives sliced |
| 3 | eggs hard-boiled, chopped |
| 1/2 Tasse | Purchased pesto |
| 2 Esslöffel | parmesan shredded |
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1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired doneness as directed on package; drain. Keep warm.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes and olives.
3. Add pasta to skillet. Cook over medium heat until thoroughly heated, stirring occasionally. Add eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with cheese.
Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium
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