To create the pesto: Place the pitted green olives, the cashews, the garlic, the coriander and orange zest into a blender. Add gradually the olive oil to make the pesto as aqueous and oily as we you like.
Boil the skioufikto pasta for 10 to 12 minutes and keep one cup of that water.
In a very hot pan, sauté the apaki cut into small pieces until it takes on a goldenish color.
Pour the orange juice, add the pesto and a little water from the boiling of the pasta, add the skioufikto, and mix them all until the sauce is ready. Serve and enjoy!