Spaghetti with olive and herb

Here's a great recipe from 'Olives' by Bhavna Khanna...

3/4 cup green olives, pitted

2 garlic cloves, chopped.

1 handful fresh mint leaves, chopped

1 handful fresh flat-leaf parsley, chopped

1 cup pecorino cheese, grated plus extra shavings for serving

1 cup olive oil

400g spaghetti

Sea salt and freshly ground black pepper

Cup pine nuts, toasted

Rinse and drain the olives then pulse in a food processor with the garlic, mint, parsley, cheese and oil until roughly chopped. Season with pepper.

Cook the pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup of cooking water.

Return the pasta to the pan, add the pesto, toasted pine nuts and enough of the cooking water to form a smooth sauce. Serve topped with shaved pecorino cheese.

Enjoy!

'Olives' by Bhavna Khanna is available from Green Olive Press (www.greenolivepress.com) and is a limited edition, hand-bound recipe complete with illustrations.