Pasta with olives and parsley

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 50 g green olives, pitted
• 2 bunches of parsley
• 2 garlic cloves
• 1 onion(s)
• 100 ml olive oil
• 50 g pine nuts
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and dry the parsley. Pick and chop the leaves. Peel and dice the onion and garlic cloves. Slice 10 olives into rings and set aside. Brown the pine nuts in a pan over medium heat. Using a hand blender, puree the parsley and the remaining olives with the onion and chopped garlic cloves using half of the oil. Stir in the olive rings and the remaining oil, add the pine nuts, and season with salt and pepper. Cook the pasta in boiling salted water until tender, drain, and return to the pot. Toss with the olive and parsley mixture. Season to taste with salt and pepper.