Greens and pasta with pecorino, olive and baby spinach pesto

Greens and pasta with pecorino, olive and baby spinach pesto

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  • 4
  • Easy
  • Health conscious
  • 15 minutes
  • 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

Cooking Instructions

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.”

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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