Filed Under: Black olives, garlic, Pasta, Pine nuts, Ricotta, zucchini

Garlicky Tagliatelle with Black Olives and Pine Nut Ricotta

This Garlicky Tagliatelle with Black Olives and Pine Nut Ricotta feels like Pasta but is easier, tastes like Dairy but is Dairy free!

August 30th, 2017

From TASTY. NAUGHTY. HEALTHY. NICE. , By Susan Jane White

Sick of stodgy pasta and cheese? Try Garlicky Tagliatelle with Black Olives and Pine Nut Ricotta. Preparing zucchini and carrot tagliatelle takes less time than boiling pasta, and also delivers your entire vegetable RDA. Admittedly the pine nut ricotta demands a bit of Mary Poppins in the kitchen, but if you plug in some Ricky Martin he’ll visit your fingertips. My hubby sneaks some diced anchovies and tomatoes in here too.
  • 1 zucchini
  • 1 carrot
  • Roughly 1/2 cup flat-leaf parsley or chervil
  • 3 garlic cloves, crushed or finely grated
  • 1/2 cup (125 ml) extra virgin olive oil
  • Juice and zest of 2 small lemons
  • Handful of black olives, roughly chopped
  • Pine nut ricotta or pumpkin seeds
  1. Put the zucchini and carrot through the middle blade of your spiralizer or use a potato peeler to create long, thin ribbons.

  2. In a separate bowl, whisk together the parsley, garlic, olive oil, and lemon juice. You won’t need it all, so freeze the remainder for another evening.

  3. Tumble enough of the dressing into your tagliatelle.

  4. Toss thoroughly to coat each strand. Sprinkle in the chopped olives. Crown with a generous drop of pine nut ricotta and a few turns of the black pepper mill.

  5. To make the pine nut ricotta, soak 150 gms raw cashews overnight,drain the soaked cashews. Whiz 140g pine nuts, 1-2 garlic cloves, some water, extra virgin olive oil, 2 tbsp lemon juice, some sea salt, pepper and nutritional yeast flakes in a food processor.

  6. A simple smattering of pumpkin seeds is a filling alternative to the ricotta.

Nutrients Per Serving

Serves 2

Garlicky Tagliatelle with Black Olives and Pine Nut Ricotta
Joanne Murphy

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