Use up those jars of olives,artichokes and pesto lurking at the back of your pantry with this go-to green pasta recipe
400g casarecce pasta
2 tbsp extra virgin olive oil
2 tbsp baby capers,drained
¼ cup chopped green olives
275g marinated artichokes,chopped
⅓ cup basil pesto
2 tbsp chopped pistachios
finely grated parmesan,to serve
Cook pasta in salted boiling water according to packet directions,or until al dente. Drain,reserving 1/2 cup of cooking water.
Heat oil in a large frying pan over medium heat. Add the capers,olives and artichoke and cook for 2-3 minutes,or until heated through. Add the pasta,pesto and reserved cooking water and toss to combine.
Serve with pistachios and parmesan.
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