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Olive and Walnut Trivella


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.

Product Used

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