Description

Enjoy this wonderful vegetarian dish on meatless Monday or any day of the week. It is so rich and satisfying, you won't miss the meat. The Mediterranean flavors make it truly special.

Ingredients

• 1 large lemon, washed and dried
• 4 oz. Parmesan cheese, cut into chunks
• 1/3 c. good quality olive oil
• 1 heaping T. crushed red pepper
• 1 clove garlic, minced
• 1 c. whole black, oil cured olives, pitted and drained
• fresh parsley, chopped
• salt, to taste
• freshly ground black pepper, to taste
• 3/4 lb. thin spaghetti
• 1 c. reserved pasta water
• chopped walnuts, for garnish

Steps

1. Peel the zest from the lemon, using a vegetable peeler to slice off all of the rind. Be sure to just get the yellow part and not the bitter yellow part. Place it in a small food processor with the cheese; process until both are finely ground. There should be about 1 cup when finished. Set aside.
2. Squeeze the juice from the lemon; set aside.
3. Cook pasta in well salted boiling water according to the package directions, until just al dente, about 6 minutes.