Fusilli with Olive Tapenade
Pasta and Pizza • Italian
Description
Fusilli with Olive Tapenade
Ingredients
- Cilantro ½ bunch
- Pasta shells 5 oz
- Pitted olives 5 oz
- Meyer Lemon Juice 1 tablespoon
- Pickled capers 0 oz
- Fresh basil leaves 5 stems
- Olive Oil 3 tablespoons
- Garlic 2 cloves
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
Set aside some young basil leaves for garnish.
Step 2
For the tapenade, blend the olives with 20 g of capers, lemon juice, garlic, basil, cilantro, and olive oil.
Step 3
Grate the Parmesan cheese.
Step 4
Cook the fusilli according to the package instructions.
Step 5
Mix them in a salad bowl with the tapenade.
Step 6
Serve, garnished with fresh small basil leaves and Parmesan.
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