Olive pesto casarecce
Prep
10 mins
Cook
15 mins
Servings
3
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes flat. The beauty of this olive pesto casarecce is that it relies on quality jarred olives, which means zero pitting and prep work. Those marinated olives are packed with heart healthy monounsaturated fats and antioxidants, so you're getting something truly nourishing without any fuss. I simply toss everything together with fresh parsley and lemon for brightness, then you've got a restaurant worthy pasta that tastes like you spent hours in the kitchen. It's the kind of dish I make when I want something satisfying but don't have much time.
Ella x
Ingredients
- 250 gramscasarecce pasta(casarecce (dried) pasta)
- 120 gramsfragata marinated stoneless olives with olive oil garlic & thyme(pack Fragata Marinated Stoneless Olives with Olive Oil, Garlic & Thyme)
- 3 tbspessential parmigiano reggiano(plus extra to serve)
- 1 clove/sgarlic(finely grated)
- ½lemon(zest)
- 3 tbspflat leaf parsley
- 2 tbspessential olive oil(plus extra for drizzling)
Detail level
Instructions
- 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.
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