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.
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
- Cook the pasta according to the packet instructions in salted water.
- 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.
- 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.