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Olive pesto casarecce

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.

Serves 3 · Prep 10 min · Cook 15 min

Photo of Olive pesto casarecce

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

Method

  1. Cook the pasta in a large pan of salted boiling water according to pack instructions.
  2. 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).
  3. 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.