posted by RisaG 10-15-99 6:18 PM
* Exported from MasterCook *
Penne Tossed with Fresh Herbs and Tapenade
Recipe By : Mark Peel & Nancy Silverton at Home
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup fresh basil -- chopped
2 tbsp. fresh mint -- chopped
3/4 lb. dried penne pasta
1/4 cup extra-virgin olive oil
1/4 tsp. freshly ground black pepper
3/4 cup tapenade
juice of 1/2 lemon -- 1 tbsp.
4 oz. Parmesan cheese -- in 1 piece
Combine the parsley and basil in a small bowl with the mint and set aside.
In a large pot of boiling salted water cook the penne until al dente and drain.
Pour the pasta into a medium bowl and toss with the olive oil, pepper, and lemon juice.
Sprinkle with the chopped herbs and gently combine.
On each of 4 plates, make a circle of Tapenade around the edge, using about 3 tbsp. for each.
Mound penne into the center of each circle.
With a vegetable peeler or sharp knive, strip off 4-5 shards of Parmesan and arrange on top of pasta.
Serve immediately.
Serve with warm bread or breadsticks.
Serves 4 as a first course
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