Spaghetti with black olive-tomato pesto and shrimp

13 infamous April Fools’ Day hoaxes Moore
6. Spaghetti tree harvest -- In 1957, the BBC current affairs program "Panorama" featured a three-minute clip describing the "exceptionally heavy spaghetti crop" in Switzerland. The clip showed what was purported to be Swiss farmers harvesting spaghetti strands from trees and laying them in the sun to dry. The prank tricked hundreds of viewers who called the BBC asking how their very own spaghetti bush to grow the food at home.

Makes 4 servings

This unusual pesto calls for ingredients you’re likely to have on hand in your pantry. If there isn’t time to stop at the market for fresh shrimp, instead add one (6-ounce) can of water-packed solid white albacore tuna (drained and flaked) when you toss the spaghetti with the pesto. You can also substitute linguine or other pasta strands.

For the pasta

12 ounces spaghetti

For the pesto

1 (4-ounce) can chopped black olives, drained

¼ cup reduced-sodium chicken broth

3 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

2 cloves garlic or 1 teaspoon minced garlic

½ teaspoon pepper, or to taste

¼ teaspoon salt, or to taste

To complete the recipe

1 tablespoon olive oil

12 ounces medium (26 to 30 count) shrimp, peeled and deveined

1 teaspoon minced garlic

Freshly ground black pepper and coarsely crumbled feta cheese for garnish

Cook the spaghetti according to package instructions.

Meanwhile, process all the pesto ingredients in a food processor until nearly smooth.

To complete the recipe, heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic; stir constantly for 2 minutes or until the shrimp turn pink. Remove from the heat.

When the spaghetti is done, drain well, and return to the pasta pan. Add the pesto and toss.

Top each serving of spaghetti with shrimp. Sprinkle with pepper and feta cheese.