Serious Eats: Recipes

Dinner Tonight: Artichoke, Olive, and Lemon Pasta

[Photograph: Blake Royer]

I've never been a fan of pasta salad, a ubiquitous side dish at picnics and potlucks. Why serve pasta at room temperature with a bunch of random vegetables and dressing? That's what lettuce is for. I like pasta to be hot, substantial, and the main event. Not a dainty side dish.

So it was rather surprising that while eating this dish, courtesy of Nigel Slater, I not only loved how it tasted but could not stop thinking about how much it reminded me of a fancified pasta salad. It's not served cold, but it could be: Wide noodles are layered together with preserved artichokes, shards of Parmesan, and briney green olives; the zest and juice of a lemon and a drizzle of olive oil bind it all together. It's substantial enough to be a light dinner but would also be marvelous next to a piece of grilled fish or chicken—or anywhere the bright flavor of citrus is welcome.

Artichoke, Olive, and Lemon Pasta

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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