Bold, vibrant flavours with minimal effort.
INGREDIENTS
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
METHOD
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.
