Recipes Pappardelle with Olives, Thyme and Lemon Be the first to rate & review! Fast Weekday Pastas By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 16 Calamata olives (pitted) 2 tablespoons extra-virgin olive oil Zest of 1 lemon (minced) 3-inch strip of orange zest (minced) ¼ teaspoon crushed red pepper ½ cup fresh flat-leaf parsley leaves 1 tablespoon fresh thyme leaves Kosher salt ½ pound imported dried pappardelle Directions Fill a stockpot with 6 quarts of water, cover and bring to a boil. Meanwhile, in a mini-processor, combine the olives, olive oil, lemon and orange zests, red pepper, parsley, thyme and 1/2 teaspoon salt. Pulse until very fine but not pureed. Transfer the paste to a warm serving bowl. Add 3 1/2 tablespoons salt to the boiling water and add the pappardelle. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain well, reserving 1/4 cup of the pasta water. Toss the pappardelle with the olive paste, adding some of the pasta water, 1 tablespoon at a time, if necessary. Serve immediately. Suggested Pairing Try a bold red from southern Italy, such as a Primitivo di Manduria. For a white, choose a great Verdicchio. Rate it Print