Pappardelle with Olives, Thyme and Lemon

1. 1

   Fill a stockpot with 6 quarts of water, cover and bring to a boil.

2. 2

   Meanwhile, in a mini-processor, combine the olives, olive oil, lemon and orange zests, red pepper, parsley, thyme and 1/2 teaspoon salt.

3. 3

   Pulse until very fine but not pureed.

4. 4

   Transfer the paste to a warm serving bowl.

5. 5

   Add 3 1/2 tablespoons salt to the boiling water and add the pappardelle.

6. 6

   Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.

7. 7

   Drain well, reserving 1/4 cup of the pasta water.

8. 8

   Toss the pappardelle with the olive paste, adding some of the pasta water, 1 tablespoon at a time, if necessary.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.