RICORDO

I had this pasta for the first time whilst travelling in Sardinia last year. Sardinia is a fairly large island off the coast of Italy which often gets overshadowed its slightly-more-famous sibling island, Sicily. This sauce is delicious and very quick to make.

Mediterranean Pesto:

(serves one)

NEED:

100g spaghetti

50g sun dried tomatoes

50g pitted marinated olives

handful grated parmesan

small handful basil leaves

olive oil

lemon juice

DO:

Cook spaghetti until al dente (12ish minutes)

Pop sun dried tomatoes, olives (make sure they're all pitted), basil leaves, dash olive oil and lemon juice in a food processor and pulse for a few seconds (but not too long) until ingredients are finely chopped.

Stir pesto mixture and parmesan through warm pasta & serve.