Mafaldines with Olive Gremolata
Ingredients
- 0.5 organic lemon
- 3 cloves garlic
- 1 bunch basil
- 5.3 oz Parmesan
- 14.1 oz mafaldines
- 4.4 oz pitted Niçoise olives
- 3.5 oz pine nuts
- 5 fl oz extra virgin olive oil
- Salt
Instructions
- Preheat the oven to 302°F (150°C). Scatter the pine nuts on a baking sheet and toast them for 15 minutes.
- Peel the garlic and crush it with a garlic press. Zest the lemon. Pluck the basil leaves. Use a vegetable peeler to shave half of the Parmesan into thin slices, and grate the rest.
- Cook the pasta in a pot of boiling salted water according to the package instructions for an al dente texture.
- Coarsely blend the pine nuts with the garlic, basil, grated Parmesan, and half of the olive oil.
- Coarsely chop the olives and mix them in a bowl with the previous mixture.
- Drain the pasta and toss it with the remaining olive oil. Serve the pasta in shallow plates and top with the gremolata. Offer the Parmesan shavings on the side.
Video
Notes
Mafaldines with Olive Gremolata
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Olive Gremolata
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