Spaghetti with olive & mint pesto

Simple and quick, you can put together this pasta dish faster than they can ask you what's for dinner tonight.

Ingredients (serves 4)
* 120g pitted green olives
* 2 garlic cloves, roughly chopped
* 1/2 bunch each mint and flat-leaf parsley, leaves picked
* 1/3 cup grated pecorino, plus extra shavings to serve
* 1/3 cup (80ml) olive oil
* 400g spaghetti


Method
1. Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
2. Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water.
3. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.

Source
delicious. - Page 146
Recipe by Valli Little