French in a Flash: Green Tapenade Pasta Salad

Course Main Dishes

Ingredients in this Recipe

1 clove garlic
1 cup pitted Picholine and Niçoise olives (I like to use mostly green Picholine, with a few black Niçoise for contract and color)
1 pound green (spinach) penne
1 tablespoon capers
2 cups combined baby spinach and baby arugula leaves, lightly chopped
4 anchovy fillets, packed in olive oil
Freshly cracked black pepper
The leaves from 2 stems fresh thyme
Zest and juice of 1 lemon

See Full Recipe at Serious Eats