SIMPLE SUMMER PASTA
320 Calories per serving
8 ounces of dried whole wheat angel hair pasta, cooked
1 bunch of asparagus, steamed
8 Kalamata olives, pitted
½ cup fresh flat-leaf parsley
1 T extra-virgin olive oil
1 T fresh thyme leaves
Zest of 1 lemon, chopped
One 3-inch piece orange zest, chopped
¼ t crushed red-pepper flakes (optional)
1 can butter beans, rinsed and drained (2 cups)
½ t fresh lemon juice
Coarse salt and ground pepper to taste
While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms.
Add to pasta, beans, asparagus and toss to combine. Add cooking water if necessary. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.
For longer storage keep puree separate from pasta in an air-tight container and processes in small 2-3 day batches.