Serves 6

200g Rustichella short pasta, such as Rustichella creste di gallo 
3 Tbsp extra virgin olive oil (EVO)
2 cloves garlic, crushed
2 pieces Sabato Julie Le Clerc preserved lemon, rind finely chopped
200g frozen green peas, thawed
1½ cups El Navarrico large white beans, rinsed and drained
¹/³ cup Losada cracked marinated verdial olives or Salvagno pitted olives
Salt and freshly ground black pepper  
¹/³ cup Sabato classic French dressing
¼ cup each fresh parsley and coriander, chopped

Cook the pasta in a large saucepan filled with plenty of boiling, salted water according to packet instructions, until al dente (just tender to the bite).

Heat EVO in a large saucepan over a medium heat. Add the garlic and preserved lemon and cook for a minute until the oil is fragrant. Drain the cooked pasta and add to the pan along with ¼ cup of the pasta cooking water. Add the peas and white beans and cook for 2-3 minutes to heat through, tossing regularly.

Stir in olives; taste and adjust the seasoning with pepper and salt, if necessary. Drizzle with dressing and scatter with herbs and toss well.

Serve hot as a main dish, or cold, as a salad.

Recipe by Julie Le Clerc



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