Lemon and Pepper Pasta

Ingredients

• 1 large lemon, washed and dried
• 4 oz. Parmesan cheese, cut in chunks
• 1/3 c. olive oil
• 1 T. plus a little extra crushed red peppers
• 1 clove garlic, minced
• 1 c. whole black, oil cured olives, pitted
• fresh parsley, chopped
• salt, to taste
• freshly ground black pepper, to taste
• 3/4 lb. thin or angel hair pasta
• 1 c. reserved pasta water
• chopped walnuts, for garnish

Steps

1. Zest lemon, getting just the yellow part. Place it in a small food processor with the cheese, process until both are finely ground. This should make about 1 cup when done. Set aside.
2. Cook pasta according to the directions, about 8 minutes, until just al dente.
3. Heat olive oil in a skillet, add the crushed red peppers and garlic. Heat, let peppers and garlic sizzle for a minute or two to infuse flavor into the oil, but don't brown the garlic.
4. Juice the lemon and add it to the salt and black pepper to taste.
5. Drain the pasta, reserving a cup of the cooking water.
6. Add pasta to the pan, with the lemon/cheese and enough reserved pasta water to make a creamy sauce. Toss with the parsley, thengarnish with chopped walnuts. Serve immediately.
7. 3-4 servings