Let's Cook with Meg and Ted

Pasta with parsley, nuts and olives

This is a simple, quick sauce which relies on excellent ingredients. Make sure you use good olives - tinned or bottled ones won't cut it here - and really fresh herbs. You could do all the chopping in the food processor, but it really isn't that much work, and if you do it by hand you'll have more control over the texture. This is a slightly rough, dry sauce, it shouldn't be pesto-like.

1 large bunch of flat-leaf parsley
1 small bunch of basil
several sprigs of thyme
1/2 cup walnuts
1/2 cup hazlenuts
1 cup kalamata olives
1 lemon, zest and juice
good quality extra virgin olive oil
sea salt and black pepper
500 g chunky pasta like ruffled trumpets

Pick the leaves from the parsley, basil and thyme, and chop them medium-fine. Chop the nuts quite finely. Pit the olives and chop finely.

In a bowl, mix together the chopped herbs, nuts and olives, the lemon zest, half the juice, and a good slug of olive oil. Mix well, and add more oil if necessary to moisten. Season with salt, pepper and more lemon juice to taste.

Boil the pasta in boiling salted water until al dente, then drain and return to the pot. Add the sauce, and toss to mix over the heat for 1 minute. Serve at once.

Serves 4-6.


5 January 2004

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