ITALIAN OLIVE TAPENADE RECIPES

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TAPENADE PAPPARDELLE WITH RICOTTA RECIPE | DELICIOUS. MAGA…



Tapenade pappardelle with ricotta recipe | delicious. maga… image

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.

Provided by The delicious. food team

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Serves 2

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 783kcals, FatContent 50g (8.9g saturated), ProteinContent 17.7g , CarbohydrateContent 62.8g (6.9g sugars), FiberContent 5.7g

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