TO DRINK: A wooded chardonnay stands up to the richness of the pesto and bacon
Green olive tapenade with fettuccine and bacon
Ingredients
- 350g fettuccine
- TAPENADE
- 300g green olives, pitted
- 1 garlic clove, chopped
- 45ml (3 tbsp) olive oil
- a small handful fresh flat-leaf parsley, chopped
- zest of 1 lemon
- a squeeze of lemon juice
- salt and freshly ground black pepper, to taste
- 150g crispy bacon, to serve
- fresh basil, to serve
- Parmesan, grated, to serve
Instructions
1
Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions, drain and set aside.
2
For the tapenade, place all of the ingredients in a large bowl and, using a hand blender, blitz to form a chunky paste.
3
Add the tapenade to the warm pasta and toss. Crumble the crispy bacon into the pasta and toss well. Adjust the seasoning.
4
Spoon into serving bowls and serve with plenty of fresh basil and grated Parmesan.
