Green Tapenade Pasta Salad
Ingredients
- 1 pound green (spinach) penne
- 1 clove garlic
- 1 cup pitted Picholine and Niçoise olives (mostly green Picholine, with a few black Niçoise for contract and color)
- 1 tablespoon capers
- The leaves from 2 stems fresh thyme
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- Freshly cracked black pepper
- 2 cups combined baby spinach and baby arugula leaves, lightly chopped
Directions
- Cook the penne until al dente in salted boiling water.
- Meanwhile, decimate the garlic clove in the food processor. When it is in a million pieces, add the olives, capers, and thyme to the food processor and pulse to a rubble. Add the lemon zest and juice and olive oil and black pepper. Pulse a bit more. You want the sauce to be slightly chunky.
- Drain the pasta well, and toss with the tapenade. Allow to cool to room temperature, then toss in the spinach and arugula.
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