Pasta Al Lime and Olive
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti, or fettuccine
- 1 bunch parsley
- 60 g olives, black, pitted
- 2 cloves garlic, finely chopped
- 2 lemon (s), untreated
- 100 g parmesan, freshly rated
- 8 tablespoon olive oil
- some salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Roughly chop the parsley and place in a bowl. Rub the zest of one lemon. Squeeze the two lemons. Put the lemon juice with the finely diced olives, the finely chopped garlic, the lemon peel, the parmesan and olive oil in the bowl and stir to a creamy paste.
- Cook the pasta in plenty of salted water until al dente. Strain the pasta, collect about 50 ml of pasta water and immediately return it to the warm pot with the pasta water. Mix the pasta well with the lemon paste and season with salt and pepper. Place on preheated plates and serve hot.
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