Bucatini with walnuts, green olives and lemon
- 250 grams fresh bucatini pasta
- 3 tbsp olive oil
- 1/3 cup chopped walnuts
- 1/3 cup green olives, sliced
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- Salt and cracked black pepper to taste
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- While pasta is cooking, heat the olive oil in a cast-iron skillet over medium-high heat. When shimmering, add the walnuts and cook until beginning to toast, about 4 minutes. Add the olives and minced garlic. Remove from heat while pasta finishes cooking.
- When pasta is cooked, use tongs to place the cooked bucatini directly into walnut mixture. Add the lemon juice and rind. Warm over medium heat. Toss until all the elements are evenly incorporated. Season to taste with salt and pepper.
Bucatini is a long pasta with a hole running through the centre. Think of it as a really long Kraft Dinner noodle. It’s a great shape to use with simple dishes where it can soak up all sorts of seasoning that a spaghetti noodle might lose. Toasted walnuts and briny, green olives are the stars of this simple back-of-the-cupboard pasta. Make sure you use lots of fresh black pepper to give it a bit of a kick. Season generously with salt to get the most out of the toasted walnut flavor.
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