Pesto, Olive and Caper Pasta
Easy to make, and guaranteed to impress, this light, zingy pasta recipe is absolutely bursting with flavour - ready in just 15 minutes!
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Cooking tools:
- Pot
- Stove
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Wooden spoon
- Tongs
- Serving bowl
- Citrus press
Ingredients
- 120 g dried pasta
- 2 tbsp of olive oil
- 1 heaped tbsp of breadcrumbs (panko)
- 1/4 tsp of chilli flakes
- 2 cloves of garlic
- 1 red or green chilli
- 1 tbsp of drained Fragata Capers
- 80 g Hojiblanca green olives
- 1 lemon
- 1 handful of rocket
- 4-5 basil leaves
- 1 tbsp of pesto
- Parmesan to taste
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