Fettuccine with Olives, Walnuts and Basil

Walked downstairs to figure out what to make for dinner. I didn't want to make a trip to the store just for tonight's meal so I started foraging through my pantry and fridge.

Hmmmm....

Fridge: Sliced Black Pearl Olives, half a lemon, Basil that was turning, a little Parmesan cheese

ok, so far so good.

Pantry: shelled Walnut pieces, Fettuccine, Extra Virgin Olive Oil, garlic cloves.

Could be interesting...

Ingredients:
2 oz dried Fettuccine
1/4 cup sliced black olives
1/4 cup roughly chopped walnuts
3 cloves garlic chopped
a few sprigs of basil chopped finely
1/2 lemon - juice and zest
6 tbsp Extra Virgin Olive oil
1/4 cup Parmesan Cheese
Black pepper to taste


Directions:
Toss the pasta in heavily salted water for the right amount of time - minus 2 minutes. Take off heat and let cook rest of way.

In a heated skillet, add Olive oil. Add garlic - saute' for 1 minute, add lemon zest, cook another minute to infuse olive oil with the lemon flavor from the zest. Add walnuts and olives. Saute' for another minute or two. Remove from heat briefly. Add pasta directly from pot to saute' pan. Add lemon juice. Set back on heat and toss briefly. Add fresh basil and toss again. Cook another minute. Remove from heat, add Parmesan cheese and black pepper. Serve on a plate.

Add a glass of chardonnay or in my case, a 2004 Columbia Crest Merlot - mellow, jammy, yet it didn't over power the delicate flavors of lemon and basil along with the earthy taste of walnuts.

Food should not have to adhere to exact rules. One should be able to experiment for the sheer joy of the adventure of cooking - whatever the outcome.

Bon Appetito