Ingredients

Method

• 100 g butter, cubed
• 1 lemon, very thinly sliced
• 50 g pine nuts
• 2 cloves garlic, smashed
• 12 black olives
• lemon juice a squeeze
• 3 T Italian parsley, chopped
• 400 g penne, cooked al dente and drained
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the butter in a large frying pan. Simmer the lemon slices for 5 minutes.

2. Add the pine nuts, garlic and olives and cook for 1 minute. Squeeze in the lemon juice and add the parsley. Toss in the pasta and season to taste.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana