Spaghetti with Olive and Mint Pesto
A simple dish, successfully prepared by Dan (who can often muck up a piece of toast). Try it, a true crowd pleaser.


120g pitted green olives 2 garlic cloves - roughly chopped ½ bunch mint leaves picked ½ bunch flat-leaf parsley leaves picked ⅓ cup grated pecorino, plus extra shavings to serve ⅓ cup (80ml) olive oil 400g spaghetti


Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper. Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese. title=spaghetti-olive-pesto-150x150 Recipe provided by: