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Green-Eyed Monster

Pesto Pasta

Hot or Cold Lunch

Minimum Effort

Health Kick

Why We Love It

Olive oil really is a super food! Research has shown that consuming olive oil can lower the odds of developing any kind of cancer!

Mushrooms have proven to provide more of the powerful anti-oxidant, L-Ergothioneine, which scavenges free radicals and protects against DNA damage, than either wheat germ or chicken liver. Studies found just a handful of white button mushrooms provides about 12 times more L-Ergothioneine than wheat germ & 4 times more than chicken liver !

What You'll Need

4 Tbsp x Olive Oil
4 x Cloves of Garlic
230g x Fusilli Pasta
230g x White Button Mushroom
1 x Cup Black Pitted Olives
1 x Cup Roast Peppers
50g x Feta Cheese
¼  x Cup of Toasted Pine Nuts
1 x Cup Parsley
3 Tbsp x Lemon Juice
Black Pepper
Parmesan Optional


Chop the olives and slice the mushrooms thinly. Dice the feta cheese into small cubes.

Combine the parsley and lemon juice with 3 tablespoons of olive oil and about 4 teaspoons of black pepper. Mince 2 garlic cloves and add to mixture also. Using a mixer, blend the mixture until the pesto is smooth.

Place the pasta into a pot of boiling water and cook until the pasta is just past al dente.

Sautée the mushroom slices and the roast peppers in a pan with one tablespoon of olive oil and leave to cook over medium heat for about three minutes. Then add 2 cloves of minced garlic and stir. Continue to cook until mushrooms are golden brown and the peppers are tender.

Add the pesto mix to the pasta and toss until all pasta is coated. Add the chopped olives, pine nuts, feta, roast peppers and the mushrooms and stir well.

This dish can be served in a thermo flask as a hot lunch or can be made into a cold pasta salad! Top with Parmesan for some extra flavour.