Vegan Tapenesto BOSHTV

Tapenesto

  • Super simple
  • 0:20 m
  • 8 ingredients

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.

Serves: 2

Ingredients

For the recipe

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

Before you start

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

Step 1

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).

Ingredients

  • 200g quality pitted green olives
  • 60g fresh basil
  • 1 small garlic clove
  • 100g pine nuts

Step 2

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. 

Ingredients

  • 50ml quality olive oil
  • 20g Nooch
  • salt and pepper to taste

Step 3

Prepare the pasta

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

Ingredients

  • 250g spaghetti

Step 4

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.

Ingredients

  • handful of crushed nuts to garnish