Tapenade Pasta Salad

🥘 Ingredients

• salt
• pitted kalamata olives 1 ½ cups
• finely grated or minced garlic clove 1
• fresh thyme leaves or dried herbes de Provence ½ tsp
• crushed fennel seeds 1 tsp
• finely grated zest of lemon 1
• red wine vinegar 1 tsp
• extra-virgin olive oil 0.33 cup
• short pasta such as farfalle 1 lbs
• halved crosswise green beans ½ lbs
• pasta cooking water 3 cups
• fresh basil leaves ½ cup
• shaved ricotta salata (optional) 0.33 cup
• freshly ground black pepper

1. 1

   Bring a large pot of heavily salt ed water to boil.
2. 2

   Make the tapenade: Place the pitted kalamata olives , finely grated or minced garlic clove , fresh thyme leaves or dried herbes de Provence , crushed fennel seeds , finely grated zest of lemon , and red wine vinegar in the bowl of a food processor . Blitz until the olives are broken down, but not into a paste. Add the extra-virgin olive oil and pulse once to combine. Scrape into a large bowl and set aside.
3. 3

   Prepare the pasta: Boil short pasta such as farfalle for 4 minutes before adding the halved crosswise green beans , then continue to cook until the pasta is slightly shy of al dente and a little too firm to eat (the timing will range depending on the brand you're using). Reserve pasta cooking water , then drain the pasta and green beans. Tip the pasta and beans into the bowl with the tapenade, add 2 cups of the pasta water, and toss to combine.
4. 4

   Stir the pasta from time to time as it cools to room temperature, 30 minutes . Taste it. If it starts to look a little dry, add another splash of pasta water, or vinegar if it needs more acid.
5. 5

   Tear in the fresh basil leaves , sprinkle over the shaved ricotta salata (optional) and top with freshly ground black pepper just before serving, ideally at room temperature.