|16 oz||Pastene Italian Trivella|
|½ cup||Pastene Extra Virgin Olive Oil|
|2 cups||chopped walnuts|
|1¼ cups||Pastene Pitted Castelvetrano Olives, halved|
|1||garlic clove, peeled and grated|
|1||lemon, zested and juiced, about 3 Tbsp juice|
|1½ tsp||kosher salt, plus more for the pasta water|
|black pepper to taste|
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain well and set aside.
- While the pasta’s cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Cook over medium heat, stirring often, until fragrant and the walnuts are toasted, about 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1½ teaspoons salt and a few grinds of black pepper. Stir to combine.
- Add the pasta and ¼ cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated.
- Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.