30 minutes
A delightful pasta dish featuring the crunch of toasted walnuts and the briny pop of Castelvetrano olives, all brought together with a bright touch of lemon.
to taste
to taste
Short Pasta
0 lb
Walnuts, chopped
cups
Castelvetrano Olives, pitted and torn
cups
Garlic Clove, peeled
each
Lemon, zest and juice
each
1. Cook Pasta
Bring a large pot of water seasoned with kosher salt to a rolling boil. Add the pasta and cook until al dente. Save about a cup of the pasta water before draining.
2. Toast Walnuts
Heat extra-virgin olive oil over medium heat in a large Dutch oven. Add the walnuts and toast for 3 to 5 minutes, then stir in the torn olives.
3. Add Garlic and Seasonings
Grate the garlic clove directly into the walnut and olive mixture. Season with kosher salt and freshly ground black pepper.
4. Combine Pasta with Walnut-Olive Mixture
Add the drained pasta to the mixture in the Dutch oven. Pour in a quarter cup of reserved pasta water and toss. Add more pasta water if needed. Finish with lemon zest and juice.
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