Green Olive & Mint Pasta
Recipe
Serves: 4 people | Prep time: 15 minutes | Cooking time: 15 minutes
British | Main | MOB
Ingredients
- 60g Pine Nuts
- 2x 30g Packs of Fresh Mint
- 165g Drained Green Olives
- 1 Lemon
- 500g Pasta
- 200g Feta
- Olive Oil
- Salt
- Pepper
- Method
- Heat the oven to 160°C. Bring a large saucepan of salted water to the boil. Tip the pine nuts into a roasting tray, slide into the oven and roast for 10 mins, until golden brown.
- Add the green olives, half of your mint leaves, and most of the pine nuts to a mini chopper or blender and blitz into a rough paste (or finely chop by hand). Add the lemon juice along with 80ml olive oil and season well.
- Add the pasta to the pan of boiling water and cook according to package instructions, then use a slotted spoon or tongs to transfer the pasta into a large mixing bowl. Add the green olive pesto, half of the feta and the reserved pint nuts. Toss well, adding a cupful of pasta water as you do. Roughly chop the rest of the mint leaves and toss into the pasta. Taste and season.
- Divide the pasta between bowls, then top with the rest of your crumbled feta and reserved mint leaves. Finish with a drizzle of olive oil and black pepper.
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