Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, according to package directions. Drain in a colander, reserving 1 cup cooking water.
While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon and orange zest, red pepper flakes, and salt in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
Add pasta and toss to combine. Add 1/4 cup cooking water and toss to combine. Add more wate, if necessary. Pappardelle has a tendency to absorb liquid quickly so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.
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