Fusilli Pasta with Sabrina Ghayour’s Mixed Olives with Artichokes & Feta
Serves: 4
Cost Cutting Eco Friendly Quick Make
By using the ready prepared olives, artichokes and feta, this is an easy dinner that can be whipped up in minutes
Ingredients:
250g fusilli pasta 3 fat garlic cloves, peeled and thinly sliced 1 tbsp olive oil ½ tsp chilli flakes, or more is desired (optional) 1½ packs of unearthed® Sabrina’s Mixed Olives with Artichokes & Feta 100g feta cheese (optional) 40g pine nuts 15g bunch of flat leaf parsley, finely choppedmethod:
- Cook the pasta as per the pack instructions and while it is on the boil, continue with the steps below.
- At the same time, in a small pan over a medium heat, sweat the garlic slivers off and once translucent, add the chilli flakes and stir well until garlic is soft and cooked through but do not let them turn brown.
- Drain off the pasta and pour over the garlic and chilli mixture, season generously with sea salt and black pepper.
- Mix well and gently combine the olive mixture, along with some of the oil from the pot (as desired) to coat the pasta and stir over the heat until fully warmed through.
- Lastly add the parsley and pine nuts and mix again and serve with an extra feta cheese, if desired.
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