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!
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!
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!
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.