adapted from recipe in Vegetable Harvest by Patricia Wells. serves 3-4 (honestly, as a dinner, I find a pound of dried pasta doesn't usually serve 4 hungry adults, unless there's a meaty ragu or a similarly hearty sauce)
This makes a fast, light and (apparently for some people) surprisingly satisfying supper. My husband kept his lack of enthusiasm about it to himself when I told him what I was cooking, but it inadvertantly came out when he blurted "This is so much better than I thought it would be." Heh.
2 or 3 cloves garlic, finely chopped (given that it's raw, less is probably more in this case)
zest of half a lemon
juice of 1 lemon
about 1 cup pitted green olives, chopped
1 cup (ish) mint, chopped. Ms. Wells suggests that dried mint would be okay, and it might, but it would be a completely different dish.
1/3 (ish) cup olive oil
2/3 cup (yup. "ish") grated parmesan
1 lb spaghetti
1. Bring water to boil, salt heavily, and cook the spaghetti until al dente.
2. While the spaghetti is cooking, coarsely chop all chop-able ingredients (Ms. Wells suggests running them through a blender or food processor until coarsely chopped; I just did it by hand, since it didn't take particularly long and eliminated the need to wash the blender, but it works either way. If you use a blender, keep the overall texture closer to a coarse tapenade than a fully paste-ish pesto). To a large bowl add: half the parmesan, the olive oil, the mint, the garlic, the lemon juice, the lemon zest and the olives. With a fork, beat together a bit.
3. When the pasta is done cooking, drain it and add it to the sauce. Add to the sauce, toss, add the remaining parmesan, toss a bit more and serve.