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Spaghetti with olive and mint pesto

Name: Spaghetti with olive and mint pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 120g pitted green olives; 2 garlic cloves, roughly chopped; 1/2 bunch mint, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 1/3 cup grated pecorino, plus extra shavings to serve; 1/3 cup (80ml) olive oil; 400g spaghetti

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15m

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Simple and quick, you can put together this pasta dish faster than they can ask what's for dinner tonight.

120g pitted green olives
2 garlic cloves, roughly chopped
1/2 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
1/3 cup grated pecorino, plus extra shavings to serve
1/3 cup (80ml) olive oil
400g spaghetti

Method

1.

Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
2.

Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water.
3.

Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.