Friday, January 11, 2008

Recipe: Pasta with Green Olives, Mint and Lemon

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.


cook eat FRET said...

it's all about the "ish"

funny to see this as i am maling a green olive and lemon relish tonight with mint to put on fish. i saw it on www, - a great food blog, and it sounded wonderful.

but on pasta.... now that sounds sublime.

cook eat FRET said...

maling a green olive...