Brined black olives; or more to taste, pitted and cut into slivers
1/4
c
Fresh basil leaves; torn into large pieces
INSTRUCTIONS
LEMON ZEST: cut into long strips with a zester.
Cook the pasta in rapidly boiling salted water until al dente, then drain.
Toss with the sour cream, then with salt, pepper and lemon zest.
Working quickly, toss with the olive oil, lemon juice, cheese, garlic and
olives. Transfer to a serving dish and scatter with the basil.
Serve at once, with extra lemon and Parmesan for those who desire it.
Serves 4.
PER SERVING: 590 calories, 22 g protein, 68 g carbohydrate, 27 g fat (9 g
saturated), 25 mg cholesterol, 642 mg sodium, 1 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN
Notes: "This is wonderfully smooth and creamy even though it contains just
a tiny bit of cream. It can be as puckery tart as you like, depending on
how much lemon you use, with bites of black olive and sweet basil to
punctuate the Mediterranean flavor. "
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,
1998
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!