Super simple
Super simple
Super simple
Super simple
0:20 m

Unfairly derided by many as simply a student meal for people who can't cook, pesto pasta is easily one of our favourite meals over at BOSH! HQ. Easy and packed full of fresh herby flavours - pesto pasta ticks so many foodie boxes. This time around we've taken our pesto to the next level by making an olive tapenade-inspired version. This is not pesto pasta as you know it, and we think you'll absolutely love it.

Start cooking ➞




For the recipe

<item-todo-done>200g quality pitted green olives<item-todo-done><item-todo-done>60g fresh basil<item-todo-done><item-todo-done>50ml quality olive oil<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>20g Nooch<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>250g spaghetti<item-todo-done><item-todo-done> handful of crushed nuts to garnish<item-todo-done>

Before you start

Food processor | Small Frying pan | Large saucepan | Large high sided frying pan

Prepare the ingredients

  • Open the olives, tip into a sieve and rinse under cold water.
  • Tear the basil leaves from the stems (save a few small, pretty leaves for garnish).
  • Peel the garlic.
  • Add the pine nuts to the pan and lightly toast over a high heat until golden in colour (approx 2 minutes).

Make the Tapenesto

  • Add the olives, basil (include some stems if you like), olive oil, garlic, pine nuts and nooch to the food processor and blitz into a pesto.
  • Taste and season to taste with salt and pepper.


Prepare the pasta

  • Add the pasta to a large pot of boiling salted water and cook according to pack instructions (approx 9 mins).

Finish and serve

  • When the pasta has 2 minutes left to cook, put the frying pan on the stove over medium heat, add a ladleful of pasta water and bring to a simmer.
  • Add the Tapenesto to the pan, stir to combine and bring to a gentle simmer.
  • Drain the pasta, add to the pan, fold to coat, transfer to serving bowls, garnish with the reserved basil leaves and crushed nuts if using, and serve immediately.
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