One can never have too many quick & easy pasta recipes in their repertoire! This green Thai olive pesto pasta is one to add – it requires minimal effort but delivers on both flavour and texture. Prepare this recipe with any of your favourite pasta shapes. Any leftovers can be enjoyed cold the next day, like a pasta salad.
Green Thai Olive Pesto Pasta
SERVES 4 – 6
INGREDIENTS
- 2 tbsp olive oil
- 50g cashew nuts
- 500g fresh fettuccine pasta
- 1 packet pitted green olives, halved
- 1 cup Buffet Olives Green Thai Olive Pesto
- Lime zest
- Bunch of coriander, plus extra to garnish
METHOD
GLAZE a small frying pan with olive oil and toast the cashew nuts until golden brown. Set aside to cool, then roughly chop
COOK the pasta according to the directions on the packaging. Drain, reserving 1 cup of the cooking liquid.
PLACE the pasta back into your pot with a couple of tablespoons of the reserved cooking liquid and a generous glug of olive oil. Add the halved green olives, Green Thai Olive Pesto, lime zest and coriander, and give it a good toss to combine.
TOP the olive pesto pasta with extra lime zest, fresh coriander and chopped cashews. Enjoy!
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ALSO SEE: Pesto-baked chicken with olives and goat’s cheese
