Pappardelle Pasta with Olives, Thyme, and Lemon
You can never have too many main course recipes, so give Pappardelle Past
Ingredients
1teaspoons![coarse salt, plus more for water]()
coarse salt, plus more for water118milliliters![fresh flat-leaf parsley]()
fresh flat-leaf parsley1Tbsp![fresh thyme leaves]()
fresh thyme leaves16![kalamata olives, pitted]()
kalamata olives, pitted1![zest of lemon, coarsely chopped]()
zest of lemon, coarsely chopped2Tbsps![extra-virgin olive oil]()
extra-virgin olive oil1strip![3-inch strip orange zest, coarsely chopped]()
3-inch strip orange zest, coarsely chopped227grams![dried pappardelle, or other long, flat pasta]()
dried pappardelle, or other long, flat pasta0teaspoons![crushed red-pepper flakes]()
crushed red-pepper flakes
coarse salt, plus more for water118milliliters
fresh flat-leaf parsley1Tbsp
fresh thyme leaves16
kalamata olives, pitted1
zest of lemon, coarsely chopped2Tbsps
extra-virgin olive oil1strip
3-inch strip orange zest, coarsely chopped227grams
dried pappardelle, or other long, flat pasta0teaspoons
crushed red-pepper flakesDifficultyNormal
Ready In45 m.
Servings2
Health Score21
DietsDairy Free
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