in Italy

Lemon and olive pasta

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Ingredients for 4 servings:

  • 500 g spaghetti or fettuccine
  • 1 bunch of parsley
  • 60 g olives, black, pitted
  • 2 cloves garlic, finely chopped
  • 2 lemons, untreated
  • 100 g Parmesan, freshly grated
  • 8 tbsp olive oil
  • some salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta with fruity, fresh lemon and olive pesto

Roughly chop the parsley and place it in a bowl. Grate the zest of one lemon. Squeeze the juice from both lemons. Combine the lemon juice with the finely diced olives, finely chopped garlic, lemon zest, Parmesan cheese, and olive oil in the bowl and mix to a creamy paste. Cook the pasta in plenty of salted water until al dente. Strain the pasta, reserving about 50 ml of the pasta water and immediately returning it to the warm pot with the pasta water. Toss the pasta with the lemon paste and season with salt and pepper. Transfer to warmed plates and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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