Gigli pasta with kalamata olives

Gigli Pasta And Olives Recipe

Servings: 4 people

Preparation

1. Place a medium sized pot on the heat, fill with water and bring to the boil. Add the pasta and asparagus spears to the water and cook for 3mins

2. At the same time, place a small saucepan on the heat, add the diced shallot and garlic and cook gently for one minute, turn up the heat before adding the mushrooms and some black pepper.

3. Now add the chicken stock and butter to the pot with the mushrooms and allow the mix to boil and reduce to a sauce consistency.

4. After 3mins, remove the asparagus and pasta and add to the glaze.

5. Finish the pasta and sauce mix with some grated parmesan cheese, which will thicken it further. Season with the olives, chopped chives and some lemon juice and zest.

6. Pour the pasta into a warm bowl, finish with some crispy bread or crispy shallot and serve.

Ingredients

Ingredients

Preparation

1. Place a medium sized pot on the heat, fill with water and bring to the boil. Add the pasta and asparagus spears to the water and cook for 3mins

2. At the same time, place a small saucepan on the heat, add the diced shallot and garlic and cook gently for one minute, turn up the heat before adding the mushrooms and some black pepper.

3. Now add the chicken stock and butter to the pot with the mushrooms and allow the mix to boil and reduce to a sauce consistency.

4. After 3mins, remove the asparagus and pasta and add to the glaze.

5. Finish the pasta and sauce mix with some grated parmesan cheese, which will thicken it further. Season with the olives, chopped chives and some lemon juice and zest.

6. Pour the pasta into a warm bowl, finish with some crispy bread or crispy shallot and serve.