Spaghetti Pasta In Green Olive Pesto Sauce Recipe
A vegetarian Italian Recipes recipe with spaghetti pasta, green olive pesto, whole black peppercorns - freshly ground. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Spaghetti Pasta In Green Olive Pesto Sauce Recipe, make sure you have the green olive pesto ready
spaghetti pasta(250 grams)green olive pesto(1/4 cup)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3) - 2
This is the most important ingredient in the pasta
spaghetti pasta(250 grams) - 3
Keep this aside
- 4
Cook the spaghetti accordingly in boiling salted water until al dente
spaghetti pasta(250 grams) - 5
Once just about cooked, drain the water and rinse it under cold water to stop the process of cooking
- 6
Drizzle a bit of olive oil over the cooked spaghetti so it does not stick to each other
spaghetti pasta(250 grams)green olive pesto(1/4 cup)tablespoons extra virgin olive oil(3) - 7
To finally make the pasta, heat olive oil in a wok
spaghetti pasta(250 grams)green olive pesto(1/4 cup)tablespoons extra virgin olive oil(3) - 8
Add the garlic, the green olive pesto, black pepper, lemon zest and the cooked spaghetti
spaghetti pasta(250 grams)green olive pesto(1/4 cup)whole black peppercorns - freshly groundlemon zest - finely grated(1 teaspoon)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3)lemon juice - from lemons(2) - 9
Stir them all together until the pasta is well coated with the pesto
spaghetti pasta(250 grams)green olive pesto(1/4 cup) - 10
Turn off the heat, stir in the parmesan cheese and the lemon juice
parmesan cheese - grated(1/4 cup)lemon zest - finely grated(1 teaspoon)lemon juice - from lemons(2) - 11
Serve Spaghetti Pasta In Green Olive Pesto Sauce along with Black Eyed Bean and Lemon Bruschetta for a weeknight dinner
spaghetti pasta(250 grams)green olive pesto(1/4 cup)whole black peppercorns - freshly groundlemon zest - finely grated(1 teaspoon)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3)lemon juice - from lemons(2)
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Spaghetti Pasta In Green Olive Pesto Sauce Recipe
A vegetarian Italian Recipes recipe with spaghetti pasta, green olive pesto, whole black peppercorns - freshly ground. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Spaghetti Pasta In Green Olive Pesto Sauce Recipe, make sure you have the green olive pesto ready
spaghetti pasta(250 grams)green olive pesto(1/4 cup)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3) - 2
This is the most important ingredient in the pasta
spaghetti pasta(250 grams) - 3
Keep this aside
- 4
Cook the spaghetti accordingly in boiling salted water until al dente
spaghetti pasta(250 grams) - 5
Once just about cooked, drain the water and rinse it under cold water to stop the process of cooking
- 6
Drizzle a bit of olive oil over the cooked spaghetti so it does not stick to each other
spaghetti pasta(250 grams)green olive pesto(1/4 cup)tablespoons extra virgin olive oil(3) - 7
To finally make the pasta, heat olive oil in a wok
spaghetti pasta(250 grams)green olive pesto(1/4 cup)tablespoons extra virgin olive oil(3) - 8
Add the garlic, the green olive pesto, black pepper, lemon zest and the cooked spaghetti
spaghetti pasta(250 grams)green olive pesto(1/4 cup)whole black peppercorns - freshly groundlemon zest - finely grated(1 teaspoon)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3)lemon juice - from lemons(2) - 9
Stir them all together until the pasta is well coated with the pesto
spaghetti pasta(250 grams)green olive pesto(1/4 cup) - 10
Turn off the heat, stir in the parmesan cheese and the lemon juice
parmesan cheese - grated(1/4 cup)lemon zest - finely grated(1 teaspoon)lemon juice - from lemons(2) - 11
Serve Spaghetti Pasta In Green Olive Pesto Sauce along with Black Eyed Bean and Lemon Bruschetta for a weeknight dinner
spaghetti pasta(250 grams)green olive pesto(1/4 cup)whole black peppercorns - freshly groundlemon zest - finely grated(1 teaspoon)green olives - pitted and quartered(1/4 cup)tablespoons extra virgin olive oil(3)lemon juice - from lemons(2)
Rate this recipe
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