In a large pot, cook
the pasta until al
dente in salted water
according to the
instructions on the
package.
While the pasta is
cooking, in a food
processor pulse the
olives and walnuts
with the olive oil until
finely chopped. Add
the mint and pulse
until you get a paste.
Crumble most of the
feta and set aside.
Once the pasta is
cooked, drain it but
set aside about half a
cup of the pasta water.
Heat a large pan.
Add the pasta to the
pan with the olive
and mint pesto, add
most of the feta and
the pasta water. Mix
well together and let
cook until everything
is combined and
creamy. Add the
cherry tomatoes and a
couple of whole pitted
olives and mix well.
Serve immediately,
with some crumbled
feta on top.
12
gozotoday | FRIDAY • 31 JULY 2026
FOOD
130 g olives pitted
60 g mint
2 tbsp olive oil
60 g walnuts
40 g cherry tomatoes
200 g feta cheese or
Gbejna cheese
400 g pasta
Salt and pepper to
taste
INGREDIENTS
Olive and mint pesto pasta
METHOD
