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.

Cost per portion


CO2e per portion

//Sources //