3 C cooked angel hair pasta
10 pitted kalamata olive halved or quartered
1 C grated asiago cheese
2 T garlic shoots (or roasted garlic if you have it)
1 T finely chopped fresh rosemary
3 T chopped preserved lemon — or zest of 2 lemons and 1/2 t kosher salt
generous amounts of fine olive oil
Salt and white Pepper
Sprig of rosemary to garnish
When pasta is done, just a smidge past al dente, drain most all the water out. Don’t pour into a colander, just hold lid and empty cooking water. Add the chopped preserved lemons, or lemon juice and zest, the rosemary, olives and cheese along with about 3-4 T good oil, salt and white pepper. Serve with GENEROUS drizzle of olive oil and a sprig of rosemary.
*Preserved lemons are easy and provide an amazing acidic bite and power of lemons in an unparalleled way. Click here to get Ina Garten’s recipe, the one I always use.
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