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Spirali with black pesto


The olive is part of the cultural heritage of the Mediterranean basin. The Egyptians considered it to be a divine fruit, so much so that they attributed the art of making oil to the goddess Isis. Moreover, the ancient Greeks believed that it was Pallas with the strike of his lance in the Acropolis who bestowed the olive trees to mortals and taught them how to cultivate and use the olives and the oil.


In a blender on high speed, make the pesto using the pitted olives, garlic, lemon peel, anchovies, parsley and oil. Cook the pasta until it is “al dente” and when drained, dress the pasta with the pesto, away from the heat. Arrange the washed and dried rocket on a serving dish and transfer the mixed pasta on top. Garnish with slivers of Pecorino cheese and strips of dried tomato skins. The pasta can be enjoyed either hot or cold.

Ingredients for 4 people
400 gr Spirali
120 gr pitted black olives
1 clove garlic
160 gr rocket
60 gr Pecorino Romano cheese
dried tomato skins
lemon peel
2 anchovies

Bronze-drawn durum wheat semolina pasta

857 Spirali

857 spirali857 Spirali confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g