Olive tapenade pasta with green beans & cherry tomatoes
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Typically eaten with bread or crudités, tapenade acts as a great pasta sauce for this speedy supper
Ingredients
Wholewheat Pasta, dry
360 g, linguine
Green Beans
220 g, trimmed and halved
Belazu Beldi Olive Black Tapenade
60 g
Cherry Tomatoes
300 g, halved
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Basil, fresh
10 g, finely chopped, plus extra to serve
Instructions
1
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.
2
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.
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