Olive-Walnut Pasta

Ingredients

• Kosher salt and black pepper
• 1 pound Short pasta, such as orecchiette, cavatelli, fusilli or elbows
• 1/2 cup Extra-virgin olive oil
• 2 cups Chopped walnuts
• 1 1/4 cups Castelvetrano olives or mixed green olives, pitted and torn
• 1 clove Small garlic clove, peeled
• 1 Lemon, zested and juiced (about 3 tablespoons juice)

Preparation

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente. Save 1 cup of the cooking water before draining.

2. 2

   Meanwhile, combine the olive oil, walnuts and olives in a large Dutch oven. Cook over medium heat, stirring frequently, until aromatic and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic, and stir in 1 1/2 teaspoons salt and a few grinds of pepper.

3. 3

   Add the drained pasta and 1/4 cup reserved cooking water to the walnut mixture. Stir over medium-low heat until evenly coated, adding more cooking water as needed. Remove from the heat and mix in half the lemon zest and all the juice. Adjust the salt, pepper and remaining zest to taste.