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Ingredients
Method
- 250g bucatini or similar pasta
- 120g pitted green olives
- 3 tbsp grated parmesan
- 1 grated garlic clove
- ½ lemon, zest only
- 3 tbsp chopped parsley
- 2 tbsp olive oil
- Cook the pasta in boiling salted water until al dente. Meanwhile, add the olives to a food processor and whizz to roughly chop. Add the garlic, parmesan, lemon zest, olive oil and parsley, season well and pulse until combined.
- Drain the pasta and toss with the olive pesto, adding some more cheese and olive oil if you fancy. Season with black pepper to taste, then serve with a crisp green salad.
25 mins
3 serving
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