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Pappardelle Pasta with Olives, Thyme, and Lemon

The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.

Source: Martha Stewart Living, September 2000
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14
  • halfnelson79079
    12 AUG, 2018
    This has been a favorite since I first tasted it at, Carbones Restaruant in Crabtree, Pa. Others at the table would order their 'favorites', I would ask the chef to send out his latest 'test' recipe. When I first tasted this I was a bit confused, the more I ate the more I fell in love. When the chef came out He received a standing ovation...of one! I make this several times a year and exchange Holiday cards with the chef, his always includes a new recipe! He is now 80 something and talking of going home, he will be sorely missed!
    Reply
  • dougllyr
    4 AUG, 2014
    No accounting for taste with some, I guess. I found this to be simple, easy, and a wonderful combination of flavors. The play of the bright citrus peel ingredients against the dark, salty notes of the kalamata; and all of it held together by that innate silkiness in pappardelle. Yummy!
    Reply
  • jackietolomei
    31 JAN, 2014
    Don't waste your time or ingredients. If, like me, you are looking to add something different/easy to your menu, look elsewhere. This is absolutely DISGUSTING! Three of us threw it away after just one bite!
    Reply
  • PatriciaScarpin
    24 APR, 2008
    It was delicious but the zest didn't get processed enough. I'd use a microplane zester next time. Other than that, delicious and easy to make.
    Reply

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