Still Life: Pasta with Pesto Tapenade

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Pasta with Pesto Tapenade

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:25

Categories : Pasta Sauces & Gravies

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh basil leaves -- packed

1 cup fresh parsley -- packed

1 1/2 cups pitted Kalamata olives

2 large garlic cloves -- minced, or more to taste

1 tablespoon fresh lemon juice

1 1/4 pounds spaghetti, linguine, or fettuccine

3 tablespoons olive oil -- for the pasta

 

Clean and dry the basil leaves and parsley, and run them through a food

processor (with steel blade attachment) or a blender until very, very finely

minces. Remove to a large bowl.

 

Place the olives and garlic in the food processor. Puree until smooth, and add

to the minced herbs in the bowl. Stir in lemon juice.

 

Cook the pasta in plenty of rapidly boiling water until al dente. Drain, and

add to the bowl of tapenade. Immediately drizzle with olive oil. Then, using

tongs or two forks, combine the pasta with the sauce with a gently lifting

motion, bringing the tapenade up from the bottom of the bowl. Serve

immediately, preferably on heated plates.

 

Description:

" Pest Tapenade is a rich, aromatic paste featuring basil, garlic, and

pureed Kalamata (Greek) olives. It interacts beautifully with hot

pasta, coating each strand with potent flavor. "

Cuisine:

" Italian "

Copyright:

" 1994 "

Start to Finish Time:

" 0:25 "

 

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Per Serving (excluding unknown items): 574 Calories; 24g Fat (37.9% calories

from fat); 13g Protein; 76g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

955mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 4 1/2 Fat.

 

Serving Ideas : Tapenade has many other uses. It can be a dip for vegetables or

crackers, a sandwich filling, or a pizza topping.

 

NOTES : Tapenade keeps at least a week in the refrigerator and longer in the

freezer. So make the whole batch, even if you intend to serve fewer than the

six portions it accommodates. You can just spoon out however much you need onto

freshly cooked pasta and put the rest away for later. Cold tapenade can be

gently heated on the stove top of in a microwave--so it won't cool down the hot

pasta.

 

 

You can streamline the preparation time by putting the pasta water up to boil

first, and preparing the tapenade while the water heats.

Nutr. Assoc. : 0 0 926531 0 0 1405 0