Description

The flavors in this pasta work perfectly together. The lemon, red pepper, oil cured olives, Parmesan cheese all topped with walnuts served on thin spaghetti make a great vegetarian dish that no one will want to miss!

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.