pitted green olives Archives

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Chicken-and-nectarine bowls

10–15 minutes

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Caponata tart

30 minutes

Christmas recipes

Nutritional yeast whipped butter

30 minutes

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Italian-style beef wellington

45 minutes

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Lamb caponata

50 minutes

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10 minutes

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Green caponata

30 minutes

Sweet potato

Sweet potato tagine

35 minutes

Greens and pasta with pecorino, olive and baby spinach pesto

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 350 g packet Woolworths baby marrow spaghetti
2–3 T olive oil
50 g wild rocket, rinsed and dried
30 g baby spinach, rinsed and dried
200 g spaghetti or spaghettini, cooked al dente and drained
sea salt and freshly ground black pepper, to taste

For the pesto, blend:

125 g pecorino (or Parmesan), grated
70 g pitted green olives, rinsed and well-drained
2 cloves garlic, grated
50 g baby spinach
¼ cup olive oil
freshly ground black pepper to taste

Method

1. In a wide pan, stir-fry the baby marrow spaghetti in the oil until just softened. Turn off the heat and stir in the rocket and spinach until slightly wilted.

2. Add the drained pasta and mix. Generously top each serving with pesto and a twist or two of pepper.

Cook's note: “This is really easy to make, filling, and full of great flavour.”

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Bloody Mary salad

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Sweet potato tagine

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Greens and pasta with pecorino, olive and baby spinach pesto

Greens and pasta with pecorino, olive and baby spinach pesto

Ingredients

Method