About the Recipe
Whizz up a taste of the Med in just 15 minutes with this easy artichoke, olive and basil pesto linguine! Made from trusty pantry staples, it’s quick, flavour-packed, and perfect for those "what’s-for-dinner?" days. It’s like a summer holiday in a bowl, no plane ticket required!
Ingredients
250g dried linguine
280g jar marinated artichokes
10 large, pitted Kalamata olives
190g jar basil pesto (I use a vegan pesto)
10g fresh basil
Sea salt and freshly ground black pepper to taste
Preparation
Cook the linguine according to the package instructions until al dente.
Quarter the artichokes and keep their oil. Slice the olive in half lengthways.
When cooked, stir a tablespoon of the artichoke oil through the linguine. Add the basil pesto, artichokes and olives. Season with salt and pepper and gently mix. Top with torn fresh basil.
Then sit back and dream of summer holidays on the Med. So easy. So yummy!