Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.