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Pappardelle Pasta With Olives, Thyme, and Lemon Recipe

Pappardelle Pasta With Olives, Thyme, and Lemon
Servings: 2

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.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Pappardelle Pasta With Olives, Thyme, and Lemon. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Pappardelle Pasta With Olives, Thyme, and Lemon in your home. Then, follow these steps below to serve Pappardelle Pasta With Olives, Thyme, and Lemon for your family or friends.

Ingredients

  • 1/2 coarse salt

  • 8 pappardelle pasta

  • 16 kalamata olives

  • 1/2 flat leaf parsley

  • 2 extra virgin olive oil

  • 1 fresh thyme leave

  • 1 lemon, zest of

  • 1 orange zest

  • 1/4 red pepper flakes

  • red chile

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Pappardelle Pasta With Olives, Thyme, and Lemon in your home by yourself.

Directions: How to Make Pappardelle Pasta With Olives, Thyme, and Lemon

  1. Bring a large pot of water to a boil.

  2. Add salt and pappardelle, and cook until pasta is al dente, following label directions.

  3. 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. 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 purée forms., Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand.

  5. Add pasta, and toss to combine.

  6. 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.

  7. Serve immediately.

So that brings us to the end of this special Pappardelle Pasta With Olives, Thyme, and Lemon recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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