THE GREEN OLIVE RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, 8 minutes or according to package instructions. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the olives and garlic and cook until softened and fragrant, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.
• Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta and the reserved pasta water. Simmer, tossing and stirring the pasta, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Add the parsley and a few generous grinds of black pepper and toss to combine. Taste and season with more pepper and salt as needed (since the olives are already salty, you might not need to add any salt). Divide among shallow bowls, top with shaved Parmesan or Pecorino cheese if desired, and serve.

Steps:

• 1. Finely grate the lemon zest into a large bowl.
  2. Cut the lemon in half and squeeze in the juice from one half.
  3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
  4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
  5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
  6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.