300 g Penne
3/4 cup of black or green olives, halved
zest and juice of 1/2 lemon
1 large handful of torn basil leaves
50 g parmesan, grated
a glug of olive oil
salt and pepper
Cook the pasta and drain, reserving 2 Tbl cooking liquid.
Toss cooked pasta and cooking liquid with olives, lemon zest and juice, basil leaves and parmesan.
Add olive oil and season well.
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