Tapenade pappardelle with ricotta
NUTRITION: PER SERVING
FAT: 50G (8.9G SATURATED)
CARBOHYDRATES: 62.8G (6.9G SUGARS)
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
Fresh basil leaves
25g toasted pine nuts
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.