Ingredients
-
1/2
-
8
-
16
-
1/2
-
2
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
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 , This gets a nice bite from the red pepper flakes It has a very light sauce and the little pieces of zest give it a fresh taste Next time I’ll make sure to chop my zest a little smaller Thanks Kate!
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil. |
|
2
Done
|
Add Salt and Pappardelle, and Cook Until Pasta Is Al Dente, Following Label Directions. |
|
3
Done
|
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). |
|
4
Done
|
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 Pure Forms. |
|
5
Done
|
Transfer to a Warm Serving Bowl Large Enough to Accommodate Cooked Pasta (or Chop Everything Together Until You Achieve the Same Result by Hand). |
|
6
Done
|
Add Pasta, and Toss to Combine. |
|
7
Done
|
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. |
|
8
Done
|
Serve Immediately. |
