Garlic Chive Sea Shells with Italian Olive "Chimichurri"
Serving Size:Â 2-3
Prep Time:Â 5 Minutes
Cook Time:Â 25 Minutes
Total Time:Â 30 Minutes
Ingredients:
1/2 lb. Pappardelle’s Garlic Chive Sea Shell
1 cup pitted Kalamata olives
2 cloves garlic, minced
1/4 cup fresh parsley leaves, plus additional for serving
2 Tbsp. capers
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar
1/4 cup extra-virgin olive oil
Salt & pepper, to taste
Grated Parmesan cheese, to taste
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a large bowl.
- In a food processor, combine olives, parsley, capers, lemon juice, white wine vinegar, and salt & pepper, to taste. Pulse until the mixture is finely chopped and well combined.
- With the food processor running, drizzle in olive oil until the mixture forms a chunky paste. Taste and adjust seasoning as needed.
- Toss the olive chimichurri with the pasta until evenly coated.
- Divide pasta into serving dishes. Garnish with fresh parsley and Parmesan. Serve and enjoy!