Name: Green Olive & Mint Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 60g Pine Nuts; 2 x 30g Packs of Fresh Mint; 165g Drained Green Olives; 1 Lemon; 500g Pasta; 200g Feta; Olive Oil; Salt; Black Pepper

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Everything you love about pesto pasta, but just a little different. You need one blender and one pan to pull this off, a perfect midweek meal.

Green Olive & Mint Pasta

Heat the oven to 160°C. Bring a large saucepan of salted water to the boil. Tip the pine nuts into a roasting tray, slide into the oven and roast for 10 mins, until golden brown.

Add the green olives, half of your mint leaves, and most of the pine nuts to a mini chopper or blender and blitz into a rough paste (or finely chop by hand). Add the lemon juice along with 80ml olive oil and season well.

Add the pasta to the pan of boiling water and cook according to package instructions, then use a slotted spoon or tongs to transfer the pasta into a large mixing bowl. Add the green olive pesto, half of the feta and the reserved pint nuts. Toss well, adding a cupful of pasta water as you do. Roughly chop the rest of the mint leaves and toss into the pasta. Taste and season.

Divide the pasta between bowls, then top with the rest of your crumbled feta and reserved mint leaves. Finish with a drizzle of olive oil and black pepper. 

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Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

We’ve made this recipe using accessible and affordable ingredients from Aldi.

Aldi Logo Blue

Italian-Inspired

Veggie

Green Olive &amp;
Mint Pasta

Green Olive And Mint Pasta

Dinner

Heat the oven to 160°C. Bring a large saucepan of salted water to the boil. Tip the pine nuts into a roasting tray, slide into the oven and roast for 10 mins, until golden brown.

Add the green olives, half of your mint leaves, and most of the pine nuts to a mini chopper or blender and blitz into a rough paste (or finely chop by hand). Add the lemon juice along with 80ml olive oil and season well.

Add the pasta to the pan of boiling water and cook according to package instructions, then use a slotted spoon or tongs to transfer the pasta into a large mixing bowl. Add the green olive pesto, half of the feta and the reserved pint nuts. Toss well, adding a cupful of pasta water as you do. Roughly chop the rest of the mint leaves and toss into the pasta. Taste and season.

Divide the pasta between bowls, then top with the rest of your crumbled feta and reserved mint leaves. Finish with a drizzle of olive oil and black pepper.

Comfort

Speedy

Pine Nuts

Gram

Mint

Green Olive

Lemon

Pasta

Feta

Cheese

Olive Oil

Salt

Black Pepper

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