This dish is so easy to put together and really has no rules. That’s why there isn’t much of a recipe here, more a serving suggestion! Use what you have, add what you like. So long as you have a strong flavour base which the pesto and cheeses tend to provide, the rest is up to you!
Ingredients that I used:
1 packet of Barilla number 5 spaghetti (or any pasta you would like to use)
1 cup black pitted olives
1 cup chopped sundried tomatoes
1 cup fresh baby spinach
1 onion, finely chopped
2 cloves garlic, finely minced
1 bunch brocollini
1 small red capsicum, finely diced
1 jar basil pesto (or 1/2 cup fresh basil pesto)
1 cup finely grated parmesan cheese
1/3 cup feta cheese, crumbled
1 teaspoon cumin
1/2 teaspoon chilli flakes
Juice of one lemon
Rind of one lemon
Salt & Pepper to taste
Cook pasta as per the packet instructions, drain and set aside.
In a large skillet, drizzle the pan with olive oil and cook onions and garlic until fragrant. Add in the capsicums and brocollini and cook until vibrant (around 5-6 minutes) remove from heat. Add in the olives and sundried tomatoes.
Add the pasta along with the pesto into the skillet and mix through. Turn the heat back on over a low heat and add in the cumin and lemon juice and cook for 2-3 minutes constantly stirring. Remove from heat.
Taste and season accordingly. Add in the lemon rind, chilli flakes and cheeses then mix through well.