spaghetti in pesto di olive
spaghetti in olive pesto
If you cheat with this recipe and go with shop-bought olive pâte or tapenade it’s one of the quickest meals in Pasta & Magic to cook. And as I’ve said before, there’s absolutely nothing wrong with cheating if you’re in a hurry and you know you’ve got great taste and ingredients in what comes ready made.... but if you do fancy having a go and doing this dish from scratch, start with approximately the proportions of ingredients I’ve listed on this page. And yes, that means you’ll need to do some maths now.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
boil the pasta
add pesto to warmed pan
add cooking water to pesto
combine pasta and pesto
plate
spaghetti in olive pesto
INGREDIENTS
FOR FOUR PEOPLE
PESTO
approx 80% black olives
10% sun-dried tomatoes
5% capers
5% pecorino
pinch of cumin
PASTA
400g (14oz) spaghetti
MANTECATURA (?)
none
METHOD
Begin by putting small amounts of each ingredient in a blender with some EVO and begin by pulsing the blender. Repeat. Taste. Remember to use a pinch of cumin in total, don’t put a pinch in every time you put some of each of the ingredients into the blender! Stop when you’ve reached the balance of flavours that you like.
Boil the pasta and when it's just past ‘al dente,’ fish it out of the wooking water and put it into a pre-warmed pasta pan with perhaps half the pesto, plus some cooking water from the pasta. Mix and combine the pesto with the pasta until it’s nicely coated. Serve immediately with cayenne pepper and pecorino.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
