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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
How to make this classic New York deli-style mac and cheese at home
- 30 mins - 1 hr
- Amanda Ruben
‘Pure winter comfort’: Shortcut bean and pasta stew with pancetta and rosemary
- 30 mins - 1 hr
- Danielle Alvarez
This lemony pasta is a zingy dish you’ll crave (and make) all year round
- < 30 mins
- Julia Busuttil Nishimura
More by Jessica Brook
Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
- 30 mins - 1 hr
- Jessica Brook
Slash and roast: The trick to cooking this spicy, sticky chicken in 30 minutes
- 30 mins - 1 hr
- Jessica Brook
Raid the pantry for these creamy braised beans with lamb meatballs
- 30 mins - 1 hr
- Jessica Brook
Take steak night up a notch by roasting your spuds in red wine and garlic
- 30 mins - 1 hr
- Jessica Brook
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/super-green-pantry-pasta-20220812-h25ok5.html