Olive pesto casarecce

Name: Olive pesto casarecce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 250 g casarecce (dried) pasta; 120 g pack Fragata Marinated Stoneless Olives with Olive Oil, Garlic & Thyme; 3 tbsp grated Essential Parmigiano Reggiano, plus extra to serve; 1 clove/s garlic, finely grated; ½ unwaxed lemon, zest; 3 tbsp finely chopped flat leaf parsley; 2 tbsp Essential Olive Oil, plus extra for drizzling

The herby, salty tang of olives makes a quick and absolutely delicious sauce for pasta. Casarecce are the ideal shape for holding the sauce, but a similar variety will work just as well.

2 out of 5 stars(3) Rate this recipe

Serves3
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

250g casarecce (dried) pasta
120g pack Fragata Marinated Stoneless Olives with Olive Oil, Garlic & Thyme
3 tbsp grated Essential Parmigiano Reggiano, plus extra to serve
1 clove/s garlic, finely grated
½ unwaxed lemon, zest
3 tbsp finely chopped flat leaf parsley
2 tbsp Essential Olive Oil, plus extra for drizzling

Method

Cook the pasta in a large pan of salted boiling water according to pack instructions.
Meanwhile, put the olives in a small food processor and whizz until roughly chopped (alternatively, roughly chop by hand). Add the cheese, garlic, lemon zest, parsley and olive oil. Season and pulse until just combined (or chop the mixture by hand).
Drain the pasta and toss with the olive pesto, grating over a little extra cheese and drizzling with a little more oil to serve. Enjoy with a crisp green salad, if liked.

Cook’s tip

Feeding two?

Use 175g pasta instead and set aside ⅓ of the pesto in the fridge. It’ll taste just as good over the next few days on sandwiches or served with chicken or fish.