Heat the oven to 160°C. Bring a large saucepan of salted water to the boil. Tip the pine nuts into a roasting tray, slide into the oven and roast for 10 mins, until golden brown.

Add the green olives, half of your mint leaves, and most of the pine nuts to a mini chopper or blender and blitz into a rough paste (or finely chop by hand). Add the lemon juice along with 80ml olive oil and season well.

Add the pasta to the pan of boiling water and cook according to package instructions, then use a slotted spoon or tongs to transfer the pasta into a large mixing bowl. Add the green olive pesto, half of the feta and the reserved pint nuts. Toss well, adding a cupful of pasta water as you do. Roughly chop the rest of the mint leaves and toss into the pasta. Taste and season.

Divide the pasta between bowls, then top with the rest of your crumbled feta and reserved mint leaves. Finish with a drizzle of olive oil and black pepper.