Super green pantry pasta
Updated ,first published
Use up those jars of olives, artichokes and pesto lurking at the back of your pantry with this go-to green pasta recipe
Ingredients
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
Method
Step 1
Cook pasta in salted boiling water according to packet directions, or until al dente. Drain, reserving 1/2 cup of cooking water.
Step 2
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.
Step 3
Serve with pistachios and parmesan.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upAppears in these collections
From our partners
Similar Recipes
Handle with care: Neil Perry’s secret to delicate ricotta gnocchi
- 30 mins - 1 hr
- Neil Perry
This simple pasta with greens is your meat-free Monday dinner of dreams
- < 30 mins
- Julia Busuttil Nishimura
More by Jessica Brook
This sticky tamarind chicken tray bake with charred roti comes together effortlessly
- 30 mins - 1 hr
- Jessica Brook
Sticky orange and sumac lamb skewers with pickled cucumber tzatziki
- < 30 mins
- Jessica Brook
Give pork burgers a glow-up by adding salted apple slaw and smoky aioli
- < 30 mins
- Jessica Brook