Print This Recipe Gluten-Free Pasta with Uncooked Lemon and Black Olive Sauce 1 lb. Pappardelle’s Gluten-Free Pasta Zest of one lemon 1/3 cup freshly squeezed lemon juice ½ cup extra-virgin olive oil 4 cloves garlic, minced ½ cup black olives, such as Gaeta or Kalamata, pitted and sliced 2 ½ tablespoons fresh thyme, chopped Sea Salt and freshly ground black pepper ½ cup feta cheese, crumbled 1. In the bowl where you will serve the pasta, combine the lemon zest, lemon juice, olive oil, garlic, olives, thyme and 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 6-8 minutes). Drain, making sure that some water still clings to the pasta. (Reserve ½ 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. Serve piping hot with feta cheese to crumble on top. Serves 4-6 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe