Green olive tapenade with fettuccine and bacon

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: A wooded chardonnay stands up to the richness of the pesto and bacon

Print Recipe

Green olive tapenade with fettuccine and bacon

Serves: 4
Cooking Time: 25 mins

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.

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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