Name: Pasta with Lemon and Olives
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 3/4 pound large shell pasta; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 large shallot, finely chopped; 1 large clove garlic, minced; 1 15-ounce can cannellini beans, drained and rinsed; 1/4 cup pitted kalamata olives, roughly chopped; Freshly ground pepper; 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice; 6 tablespoons grated Parmesan cheese; 1/2 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Photograph by Andrew Purcell

Pasta with Lemon and Olives

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