sicilian olive and cashew pesto pasta
- 400g short spiral pasta or pasta of your choice
- 2 cups (250g) pitted Sicilian olives
- 2 cups (40g) rocket leaves, plus extra to serve
- ½ cup (75g) roasted cashews
- ¼ cup (20g) finely grated parmesan, plus extra to serve
- 2 tablespoons extra virgin olive oil, plus extra to serve
- ¼ cup (60ml) water
- ½ teaspoon sea salt flakes
- cracked black pepper, to serve
- Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking water.
- To make the pesto, place the olives, rocket, cashews, parmesan, oil, water and salt in a food processor and process until smooth and well combined. Toss the pesto and reserved cooking water through the pasta and top with the extra rocket and extra parmesan.
- Drizzle with the extra oil and sprinkle with pepper to serve. Serves 4
Cook’s note:
This pesto is also great served as a quick dip.
© DONNA HAY GROUP
