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.

Interview with Olives author, Bhavna Khanna

Listen to 'Olives' author, Bhavna Khanna being interviewed by Green Olive Press's Communications Manager, Sonia Popat.

Bhavna spills the beans on her culinary influences and what inspires her to paint.

Olives is a hand-bound recipe book written and illustrated by Bhavna Khanna and limited to only 150 copies.

Purchase your copy from the Green Olive Press website (www.grenolivepress.com) for only $46.20 including postage and packing.