Foglie d'Ulivo with Spring Salsa Verde

SERVINGS: 6
DIETARY: None
DIFFICULTY: Easy
PREP/COOK TIME: 15 min/30 min

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Salsa Verde

• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh mint
• 1 handful fresh basil
• 2 garlic cloves, peeled
• 3 ounces Kalamata olives, pitted
• 4 anchovy filets 
• 1 small chili (jalepenos and serranos work great), seeded and chopped
• 1 tbsp. capers, drained
• 1/2 c. olive oil
• salt and pepper
• 1/4 c. parmesan cheese, grated
• 1/4 c. pasta water

Pasta

• 1 box or package of Foglie d'Ulvio pasta (about 24-32 oz. and you can really use any shape of pasta)
• handful of salt

Garnish

• 1 tbsp. olive oil
• fresh basil 
• lemon zest

1. Combine all of the salsa verde ingredients in a food processor and pulse until smooth. Drizzle more olive oil if needed to create a paste that is pourable yet lightly coarse.  Set aside.
2. Place a large pot of water on the stove and add enough salt to make it taste like ocean water.  Turn on high heat.
3. Once the water starts to heavily boil, add the pasta and stir so the pasta does not stick to each other. Boil for about 14-18 minutes or until the pasta is al dente. Remove from the heat, save a 1/4 c. of pasta water, and strain the pasta.
4. Add the strained pasta to a large bowl and pour the salsa verde over the pasta.  Mix until uniform and combined.
5. Add the pasta water and parmesan cheese and mix until evenly distributed.  
6. Once creamy, pour a serving on a plate and garnish with basil, olive oil, and lemon zest.