PAPPARDELLE PASTA WITH OLIVES, THYME, AND LEMON
The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.
- While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
- Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.
PAPPARDELLE PASTA WITH OLIVES, THYME, AND LEMON
Serves 2, or 4 to 6 as an appetizer The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.
Provided by Chef Kate
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Add salt and pappardelle, and cook until pasta is al dente, following label directions.
- Drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness).
- While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms.
- Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand).
- Add pasta, and toss to combine.
- Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry.
- Serve immediately.
Nutrition Facts : Calories 590.1, Fat 19.2, SaturatedFat 2.7, Sodium 902.9, Carbohydrate 88.7, Fiber 5.5, Sugar 2.2, Protein 15.7
PASTA WITH LEMON AND OLIVES
Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.
Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams
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