STREAMING NOW: Pop Culture Baking Class

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of Andrew Schloss' incredible recipes. He is a genius and my new favorite chef/cookbook writer. He lives in PA and Miss Picky went to high school with his daughter. I actually dragged 6 of his cookbooks to a PTA meeting so he could autograph them, how tacky!! The recipe is delicious and easy.”

Ingredients Nutrition

  • 1 lb pasta, any shape, I use whole wheat rotini
  • 14 cup basil pesto, fresh or jarred, I usually use the pesto recipe from my pesto tortellini posted on the 'zaar
  • 14 cup black olive tapenade (olive spread, fresh or from a jar)
  • 14 cup red pepper pesto sauce, fresh (or 1/4 cup from a jar)
  • 14 cup grated parmesan cheese
  • 2 tablespoons minced parsley, I try to use the Italian flat leaf parsley
  • salt and pepper


  1. Heat a large pot of salted water to a boil.
  2. Add the pasta, stir to separate and cook until al dente.
  3. In the meantime combine the 3 pestos, the parmesan cheese and parsley in a large serving bowl.
  4. Drain the pasta, season with salt and pepper.
  5. Toss with the sauce in the bowl.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a