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Photo of Olive tapenade pasta with green beans & cherry tomatoes by WW

Olive tapenade pasta with green beans & cherry tomatoes

10
Points® value
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.

Notes

If you can’t find wholewheat linguine, wholewheat spaghetti will work just as well

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