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Gluten-Free Plain Mafaldine with Lemon and Black Olive Sauce

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Serving Size: 
2-3
Ingredients: 
  • 9 oz. Pappardelle’s Gluten-Free Plain Mafaldine
  • Zest of 1/2 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1/4 cup black olives (such as Gaeta or Kalamata), pitted and sliced
  • 1-1/2 tablespoons fresh thyme, chopped
  • Sea salt and freshly ground black pepper
  • 1/4 cup feta cheese, crumbled
Instructions: 
  1. In the bowl in which you will serve the pasta, combine the lemon zest, lemon juice, olive oil, garlic, olives, thyme, 1 teaspoon salt and a few hearty grinds of fresh pepper.
  2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 14-16 minutes). Drain, making sure that some water still clings to the pasta. (Reserve 1/2 cup of cooking water.)
  3. Toss the hot pasta with the cold sauce. If the pasta is dry, add a few tablespoons of pasta cooking water to the bowl. Mix well.
  4. Serve piping hot with feta cheese to crumble on top.

From This Recipe

$7.00 | 9 oz. package
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