Olive tapenade pasta with green beans & cherry tomatoes
Typically eaten with bread or crudités, tapenade acts as a great pasta sauce for this speedy supper
Wholewheat Pasta, dry
360 g, linguine
220 g, trimmed and halved
Belazu Beldi Olive Black Tapenade
300 g, halved
1 zest(s) of 1
Lemon Juice, Fresh
10 g, finely chopped, plus extra to serve
- Cover a large pan of salted water and bring to the boil. Add the pasta and cook for 5 minutes, then the green beans and cook for a further 3 minutes or until the pasta is al dente and the beans are tender. Turn off the heat and drain the pasta and beans, reserving a little of the pasta water. Return the pasta and beans to the pan.
- Stir in the tapenade, adding a little of the reserved pasta water to make a light sauce. Mix in the cherry tomatoes, lemon zest and juice, and chopped basil. Season well with freshly ground black pepper, then divide the pasta between 4 serving bowls. Garnish with the basil leaves and serve.
If you can’t find wholewheat linguine, wholewheat spaghetti will work just as well