Ingredients
| 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 |
Directions
- 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.
