Today’s recipe: Zesty Lemon and Olive Spaghetti

Bold, vibrant flavours with minimal effort.


Gremolata: 1 cup (250ml) bread crumbs

Handful each fresh mint, parsley and basil, chopped

Salt and milled pepper

½ Tbsp (7ml) olive oil

Grated peel of

2 lemons

1 packet (500g) PnP spaghetti

Glug olive oil1 jar (290g) PnP Crafted Collection mixed olives, pitted and chopped

¼ cup (60ml) PnP basil pesto 

For serving

PnP bocconcini, torn (burrata or buffalo mozzarella works well too)

Parmesan shavings

Lemon juice


Combine the gremolata ingredients and set aside.

Cook pasta according to packet instructions. 

Drain, reserving a cup of starchy cooking liquid.

Combine warm pasta, half the gremolata, olive oil, olives and half the basil pesto.

Mix well, adding a splash of cooking liquid to loosen up pasta as needed.

Dish into 4 serving bowls.

Top with bocconcini and parmesan.

Serve with remaining gremolata and basil pesto, and a squeeze of lemon juice.

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