Tapenade Pasta Salad

Name: Tapenade Pasta Salad
Yield: 8 to 10 servings
Ingredients: salt; 1 lb short pasta, such as farfalle; 1/2 lb green beans, halved crosswise; 1 1/2 cups pitted kalamata olives; 1 garlic clove, finely grated or minced; 1/2 tsp fresh thyme leaves or dried herbes de Provence; 1 tsp fennel seeds, crushed; finely grated zest of 1 lemon; 1 tsp red wine vinegar; 1/3 cup extra-virgin olive oil; 2 cups reserved pasta cooking water (from the 3 cups reserved); 1/2 cup fresh basil leaves; 1/3 to 1/2 cup shaved ricotta salata, optional; freshly ground black pepper

Farfalle tossed in blitzed olive tapenade with green beans and basil, finished with pasta water for a glossy, creamy dressing.

8 to 10 servings

Ingredients

salt
1 lb short pasta, such as farfalle
1/2 lb green beans, halved crosswise
1 1/2 cups pitted kalamata olives
1 garlic clove, finely grated or minced
1/2 tsp fresh thyme leaves or dried herbes de Provence
1 tsp fennel seeds, crushed
finely grated zest of 1 lemon
1 tsp red wine vinegar
1/3 cup extra-virgin olive oil
2 cups reserved pasta cooking water (from the 3 cups reserved)
1/2 cup fresh basil leaves
1/3 to 1/2 cup shaved ricotta salata, optional
freshly ground black pepper

Steps

make tapenade
drain and combine
toss with pasta water
cool 30 min
finish and serve

Source: Clare de Boer, NYT Cooking

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