Given my mother’s Italian heritage, pasta has always been a favorite growing up, and it’s still something I commonly make. Here’s a great vegetarian or vegan recipe for those who enjoy the taste of black olives.
BLACK OLIVE PESTO FETTUCINE
1-2 red dried red chili peppers
3 garlic cloves, crushed
2 tablespoons white onions, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped
3 tablespoons olive oil
1- 9-ounce can pitted Gyeta or Kalamata olives
1 teaspoon red wine vinegar
1 pound fettucini, linguini or spaghetti (rice or quinoa options for gluten-free sensitivity)
Sea salt and coarse ground black pepper to taste (I often use Trader Joe’s rainbow pepper)
Grated zest of 1 medium lemon
4 large scallions, thinly sliced (optional)
Fresh grated parmesan (for Vegan omit this)
LET’S GET STARTED!
Set a large pot of lightly salted water with oil on high heat until it comes to a boil.
In a food processor, fitted with a steel blade, finely mince the peppers, garlic and onion. Add the olives, the parsley, thyme, oregano, basil, brine, vinegar and oil to the mixture; pulse three to four times to coarsely chop the olives. Set aside.
Place the fettucine in the boiling water and cook according to package directions (I prefer my pasta al dente). Completely drain the noodles into a colander.
In a large pasta bowl, toss the pesto sauce in with the cooked fettucine. Top with course ground pepper, lemon zest, grated parmesan cheese and sliced scallions.
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: