Luscious pappardelle pasta is tossed with our seasonal spring garlic, fresh parsley and creamy Castelvetrano olives to create a show-stopper for entertaining or a refined dinner al fresco. Feel free to substitute any tender herbs you have on hand here – tarragon, chives and dill all work well.
Serves 4
Recipe adapted from www.epicurious.com
Ingredients
- 12 oz. pappardelle pasta, or other wide noodle
- Kosher salt
- ¼ cup extra virgin olive oil, plus more for drizzling
- 4 stalks spring/green garlic, trimmed and thinly sliced (white and light green parts only) or 2 rehydrated Maranatha Farms Garlic Coins
- 1 cup finely chopped parsley
- 1 cup pitted Castelvetrano green olives
- ¼ teaspoon crushed red pepper flakes
- 3 Tablespoons unsalted butter, cut into pieces
- 1 cup fresh basil leaves
- 2 teaspoons fresh lemon juice
Method
- Cook pasta in a large pot of well-salted boiling water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of cooking water before straining pasta.
- Meanwhile, heat ¼ cup olive oil in a large Dutch oven or other heavy pot over medium heat. Add sliced green garlic and cook, stirring often, until soft, about 3-4 minutes (if using garlic coins, reduce saute time to 1 minute). Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
- Using tons, transfer cooked pasta to pot with sauce and add butter and ½ cup of the reserved pasta cooking water. Cook, tossing and adding more pasta liquid as needed, until strands of pasta are well coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest and lemon juice. Taste and season with salt, if needed.
- Divide pasta among individual bowls and drizzle with more olive oil.