Best Pappardelle Pasta With Olives Thyme And Lemon Recipes

Pappardelle Pasta With Olives, Thyme, and Lemon image

Provided by Chef Kate

Categories European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 teaspoon coarse salt (plus more for pasta water)
8 ounces pappardelle pasta (or other long, flat pasta, if you can use fresh, so much the better)
16 kalamata olives, pitted
1/2 cup fresh flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leave
1 lemon, zest of, coarsely chopped
1 piece orange zest, three-inch, coarsely chopped
1/4 teaspoon red pepper flakes or 1 finely chopped tiny red chile

Steps:

Bring a large pot of water to a boil.
Add salt and pappardelle, and cook until pasta is al dente, following label directions.
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).
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).
Add pasta, and toss to combine.
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.
Serve immediately.

Nutrition Facts : Calories 590.1, Fat 19.2, SaturatedFat 2.7, Sodium 902.9, Carbohydrate 88.7, Fiber 5.5, Sugar 2.2, Protein 15.7

Pappardelle Pasta with Olives, Thyme, and Lemon image

Provided by Martha Stewart

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for water
8 ounces dried pappardelle, or other long, flat pasta
16 Kalamata olives, pitted
1/2 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Zest of 1 lemon, coarsely chopped
One 3-inch strip orange zest, coarsely chopped
1/4 teaspoon crushed red-pepper flakes

Steps:

Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.
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 puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
Add pasta, and toss to combine. 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. Serve immediately.