Tapenade pappardelle with ricotta

Name: Tapenade pappardelle with ricotta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Italian recipes

Easy
July 2018

Easy
July 2018

Serves 2
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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.
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.

Method

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.
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.