Tapenade pappardelle with ricotta

Tapenade pappardelle with ricotta
  • Serves icon Serves 2
  • Time icon Hands-on time 5 min, cooking time 10 min

A quick and easy pasta dish for two that’s ready in just 15 minutes. Whizz up the olive pesto in a flash and stir through pappardelle.

Nutrition: per serving

Calories
783kcals
Fat
50g (8.9g saturated)
Protein
17.7g
Carbohydrates
62.8g (6.9g sugars)
Fibre
5.7g
Salt
1g
Calories
783kcals
Fat
50g (8.9g saturated)
Protein
17.7g
Carbohydrates
62.8g (6.9g sugars)
Fibre
5.7g
Salt
1g

Ingredients

  • 150g dried pappardelle pasta
  • 100g olives with rosemary and black pepper
  • 1 large garlic clove
  • 1 tbsp rinsed capers
  • 3 chopped sun-dried tomatoes
  • A handful of chopped flatleaf parsley
  • 60ml extra-virgin olive oil
  • 100g ricotta
  • Fresh basil leaves
  • 25g toasted pine nuts

Method

  1. Cook the dried pappardelle pasta in a large pan of salted boiling water according to the pack instructions. Meanwhile, make the tapenade: whizz the olives, garlic, capers, sun-dried tomatoes, parsley and olive oil to a coarse paste in a food processor (or pound in a pestle and mortar). Taste and season with black pepper, a little salt and lemon juice.
  2. Lightly drain the pasta and toss with the tapenade. Dot it with the ricotta, scatter with fresh basil leaves and the toasted pine nuts, then roughly mix together and serve straightaway.

Recipe By

The delicious. food team

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