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.

Olives: A Recipe Book by Bhavna Khanna

Olives was launched for a second time last week at Opia Cafe and Bar, Clarence Street Sydney (thank you for keeping us topped up with bubbles and for hosting the event so well!) by renowned poet, David Wansbrough.

David entertained the crowds with readings from his forthcoming book of poems Le Pain Quotidien: Poems on the Pleasures of Life (Green Olive Press, July 2011). David recited four poems, each one with a connection to olive oil or olives, including the wonderful 'Extra Virgin' and 'Fragment'.

Extra Virgin

I have sponged spots

off my last atavistic summer suit

and I lament that my last silk tie

may soon be soiled.

I know that I am invisible

to skinny-waisted big-breasted girls,

so I will continue to dip slices

of le pain quotidien,

in extra virgin oil.

Fragment

I am guardian of an Etruscan bowl

with an alternating pattern of olives

and their leaves. Some joys are timeless.

Perhaps a priest used this for libations

to sun and earth.

Or a temple prostitute painted her nipples

with honey from it, and made her body glisten,

and wove olive leaves in braids

with red river wire-of-gold

to sanctify her hair. But I prefer

to think some honest couple, resting from garden tilling,

emptied their baskets

of weeds, and sat in the shade

of trees, and cut hard crusts

and dipped them in a bowl of oil,

and with the contentment we fee now, ate.

Both Olives and Le Pain Quotidien are available to purchase from www.greenolivepress.com

Olives is a limited edition hand-bound, illustrated recipe book. Only 150 copies are being produced.