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Super green pantry pasta

Jessica Brook
Jessica Brook

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Super green pantry pasta.
Super green pantry pasta. Jeremy Simons

Use up those jars of olives, artichokes and pesto lurking at the back of your pantry with this go-to green pasta recipe

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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

  1. Step 1

    Cook pasta in salted boiling water according to packet directions, or until al dente. Drain, reserving 1/2 cup of cooking water. 

  2. 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. 

  3. Step 3

    Serve with pistachios and parmesan.

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Jessica BrookJessica Brook is a recipe writer.

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