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sea salt and freshly ground black pepper

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Greens and pasta with pecorino, olive and baby spinach pesto

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Greens and pasta with pecorino, olive and baby spinach pesto

By Phillippa Cheifitz

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.”