Black Olive Fettuccine Pasta

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READY IN: 30mins
Recipe by Chef at Large

Good recipe for those folks who only want pasta with olive oil and not any white, rose and red sauce.

Ingredients Nutrition

Directions

  1. Set a large pot of salted water and bring to a full boil.
  2. In a food processor, combine the black olives, brine, onions, parsley, tyme, orgeno, garlic, jalapeno pepper, balsamic venegar and the virgin olive oil; pulse until coarsely chopped and the ingedients are combined into a pesto like consistency.
  3. Place fettucine pasta into boiling water and cook until el dente. Drain the pasta.
  4. Place fettucine pasta into a serving bowl and mix in the black black olive pesto mixture, salt and pepper to taste. Scatter parmasen cheese lemon zest and sliced scallions over the top. Mix the toppings into the pasta.

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