Black Spaghetti with Rustic Kalamata Olive Pesto

1 cup Kalamata olives, pitted

1/3 cup Marcona almonds or pine nuts

1 Roma tomato, seeded and finely chopped

2 cloves garlic, pressed

1 cup fresh Parsley, chopped 

1 tsp fresh Lemon juice

1/4 cup Extra Virgin Olive Oil

2 tbsp Parmigiano Reggiano, grated

250g Squid Ink Spaghetti

Salt and Pepper to taste. 

Coarsely chop olives, nuts and parsley. Add to a bowl with tomato, pressed garlic, olive oil, lemon juice and Parm and mix well. 

Cook pasta in salted water until al dente, then drain and toss the pasta in the pesto. 

Garnish with a sprig of parsley and freshly grated lemon zest. 

This recipe serves 4