Spaghetti With Olive And Mint Pesto

Simple and quick, you can put together this pasta dish faster than they can ask you what's for dinner tonight.

Spaghetti With Olive And Mint Pesto Ingredients (serves 4)

• 120g pitted green olives
• 2 garlic cloves, roughly chopped
• 1/2 bunch each mint and flat-leaf parsley, leaves picked
• 1/3 cup grated pecorino, plus extra shavings to serve
• 1/3 cup (80ml) olive oil
• 400g spaghetti

Spaghetti With Olive And Mint Pesto Cooking Instructions

1. Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
2. Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water.
3. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.