Versatile and tasty, dark olive pesto is perfect for an impromptu dinner. The tangy flavor of Italian olives, creamy pine nuts and spicy pecorino Romano cheese makes our corzetti pasta with dark olive pesto a family’s favorite. If you want to serve a richer primo piatto, top each plate with some crumbled aged goat cheese, which will give the corzetti a more nuanced flavor and texture.
Corzetti Pasta with Black Olive Pesto
200 gr pitted Italian black olives
5 tablespoons extra virgin olive oil
20 gr grated pecorino Romano cheese
20 gr pine nuts
Place the olives, extra virgin olive oil, pecorino Romano cheese and pine nuts in a food processor and pulse everything together. Process until your pesto is smooth and even.
Prepare your corzetti pasta as usual, cook until al dente, drain and toss with the black olive pesto. Serve immediately with some extra grated pecorino romano or, alternatively, with some crumbled goat cheese.