Pasta with Basil Tapenade

Adapted from Vegetable Heaven by Mollie Katzen

Here I've used the tapenade as a sauce for pasta, but you can also make it separately and use it in other ways. It can be a dip for vegetables or crackers, a sandwich filling (wonderful in combination with light cream cheese) or a pizza toping. Try spreading it on a split piece of ciabatta bread, sprinkling some Parmesan cheese on top, and broiling it for a few minutes. With a salad, it makes an elegant lunch or light supper.

Ingredients

1 cup (packed) fresh basil leaves
1 cup (packed) flat-leaf parsley
1 cup pitted kalamata olives
2 medium cloves garlic
1 tablespoon fresh lemon juice
1 pound linguine
3 to 4 tablespoons extra virgin olive oil
Freshly grated parmesan cheese

Directions

Put up a large pot of lightly salted water to boil. Clean and dry the basil leaves and parsley, and run them through a food processor until pulverized. Add the olives and garlic, and puree until smooth. Transfer to a large bowl.

Meanwhile, cook the pasta in the boiling water until al dente. Drain and add to the bowl of tapenade. Immediately drizzle with olive oil and sprinkle with a generous amount of cheese. Use tongs or two long-handled forks to combine the pasta with the sauce. It helps to do this with a gentle lifting motion, bring up the tapenade from the bottom of the bowl, and working quickly so the pasta stays hot. Serve immediately, preferably on heated plates.