Pasta with green olive tapenade and pancetta

Tonight’s dinner was something light and easy – pasta with green olive tapenade and pancetta. This recipe comes from Donna Hay magazine; it was light and indeed had a good burst of spring freshness. I have never used and eaten any green olives before, it was a good experience. Steve and I enjoyed the meal, I wouldn’t say it was great, but it was definitely very fresh and refreshing.

Source: Donna Hay magazine

400g fettuccine
8 slices crispy pancetta
Wild rocket leaves (omitted)

Green olive tapenade
11/2 chopped pitted green olives
1 clove garlic, crushed
11/2 tbsp salted capers, rinsed and chopped
1/3 cup olive oil
¼ cup lemon juice
Cracked black pepper

To make the green olive tapenade, place the olives, garlic, capers, oil, lemon juice and pepper in a bowl and mix well to combine.

Cook the pasta in a saucepan of boiling, salted water for 10-12 minutes or until al dente. Drain and return to the pan. Add the tapenade and pancetta and toss to combine. Top with rocket to serve.

****** This is my entry for this week's PPN held by Judith of Think On It ************