Foglie d'olivo means olive leaves, and that's exactly what this pasta is: small, elongated leaves with a pointed tip. Morelli, a Tuscan pasta house since 1860, colours them green with dried spinach. On the plate it looks festive straight away, without much effort.

Shape and bite

The leaves are thick and firm and need a long cooking time of 22 minutes. In return you get a pasta with a hearty bite that doesn't fall apart in a sauce or a bake. The spinach is mainly there for colour; the taste stays mild.

How I cook them

• With pesto: with basil pesto, toasted pine nuts and extra Parmesan.
• With burrata: with halved cherry tomatoes, olive oil and a burrata in the middle of the dish.
• With gorgonzola: in a gorgonzola cream sauce, topped with toasted walnuts.
• With salmon: with smoked salmon, lemon and a splash of cream, a green-and-pink plate for a special evening.

A bag of olive leaves and a bottle of good olive oil: a gift that looks as good as it tastes.

Ingredients

durum wheat semolina, water, dehydrated spinach (2.00%).

Allergens: contains wheat (gluten). May contain traces of egg, fish, molluscs, mustard and soy.

Nutrition per 100 g

Good to know

Net weight 500 g. Cooking time 22 minutes. Wheat grown and milled in Italy. Store in a cool, dry place. Made by Antico Pastificio Morelli 1860, Montopoli in Val d'Arno (Tuscany, Italy).