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Roasted Kalette Paste with Olives


300g Pasta Shapes

150g Kalettes, halved

2 tbsp Rapeseed Oil

4 Cloves Garlic, minced

3 Sundried Tomatoes, Sliced

5 large Green Olivifer Olives, de-stoned and roughly chopped

2 tbsp Pine nuts

1/2 Lemon, juiced

1 Advocado, chopped into cubes

2 Handfuls chopped Basil


1/ Pre-heat the oven to 180C / 360F. (Make this 200C / 400F if your oven is not fan assisted.)

2/ Start your pasta cooking, according to package instructions.

3/ Brush a large skillet, pan or casserole dish with oil. Arrange your Kalettes, facing up, and scatter the olives, sundried tomatoes and garlic on and around them. Sprinkle with salt and pepper and spray or drizzle with a light coating of oil.

4/ Roast for 8 minutes in the oven.

5/ When your pasta is cooked, drain and return to the pan. Mix in the lemon juice and 1 Tblsp of oil before adding the pasta to the pan with the Kalettes.

6/ Add the avocado, pine nuts and basil to the pan and stir until everything is combined.

7/ Season a little more if desired.

8/ Serve.

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