Close

March 24, 2016

Pasta with Basil and Chaloner Green Olive Tapenade Pesto

Pasta with Basil and Chaloner Green Olive Tapenade Pesto

Pasta with Basil and Chaloner Green Olive Tapenade Pesto

Easter is around the corner and we know that means lots of heavy food. This pasta dish is great when you need a break. It’s light, easy to prepare and oh-so-delicious too.

Ingredients

500 grams of your choice of pasta (fusilli and penne usually work best)

60 grams fresh basil + extra for decoration

2 tablespoons Chaloner green olive and almond tapenade

1 clove garlic

1 handful pine nuts

1 handful grated Parmesan cheese

Chaloner olive oil

Salt and pepper

Method

  1. Cook the pasta according to the packet instructions in salted water.
  2. To make the pesto add the basil, tapenade, garlic, pine nuts and Parmesan cheese to a food processor. With the motor running add the olive oil in a slow stream until all the ingredients are emulsified.
  3. Once your pasta is cooked mix it together with the pesto and top with fresh basil leaves, rosa tomatoes and a generous grating of parmesan.

 

 

 Pasta with Basil and Chaloner Green Olive Tapenade Pesto

Leave a Reply

Your email address will not be published. Required fields are marked *