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Biltong and Basil Pesto Pasta

Biltong and Basil Pesto Pasta
Serves 4 – 6 people


300g cherry tomatoes, halved
2 tablespoons olive oil
salt and pepper
100g green olives, pitted and halved
150g basil pesto
500g spaghetti, cooked
200g freshly sliced J&M biltong
50g parmesan, shaved
extra olive oil
salt and pepper
A handful of basil leaves for garnish


  • Preheat the oven to 200C.
  • Place the halved cherry tomatoes on an oven tray, drizzle them with olive oil and season well with salt and pepper. 
  • Roast the cherry tomatoes in the oven for 30 minutes until soft and caramelised.
  • Cook the spaghetti, drain it, and return it to the pot.
  • Toss the spaghetti with the basil pesto and the green olives. Add a little bit of extra olive oil if needed to make sure that the pasta is well coated. Season with salt and pepper.
  • Pour the spaghetti into a serving dish and top with the remaining ingredients. Garnish with the parmesan shavings and the basil leaves.

This dish can be served hot or cold!