Cookbook Challenge Rev: Tapenade Linguine

[Kayaksoup]

About a month ago, I mentioned I was going to resuscitate my cookbook challenge, cooking as many recipes as I could from Fresh. Finally got around to my first recipe last night.
It was a very simple pasta dish with olives, parsley, lemon, olive oil and parmesan. The recipe also called for anchovie, but we had a last minute vegetarian guest, so I ended up dropping it. We served it with a rack of lamb and roasted fresh asparagus.

Here are some of my other recipes:
Coconut Chicken Salad (http://community.cookinglight.com/showthread.php?t=65457&highlight=Fresh)
Herbed CHicken in Paper (http://community.cookinglight.com/showthread.php?t=48722&highlight=Fresh)
Warm Salad of Brussels Sprouts (http://community.cookinglight.com/showthread.php?t=48403&highlight=Fresh)
Winter Vegetable Chicken (http://community.cookinglight.com/showthread.php?t=48402&highlight=Fresh)
Mushrooms Baked in Vine Leaves (http://community.cookinglight.com/showthread.php?t=47992&highlight=Fresh)
Smoked Tofu Sesame Salad (http://community.cookinglight.com/showthread.php?t=47631&highlight=Fresh)
Steamed Mussels (http://community.cookinglight.com/showthread.php?t=47628&highlight=Fresh)
Lemon Thyme Chicken + 2 other recipes (http://community.cookinglight.com/showthread.php?t=45443&highlight=Fresh)
Jaffa Mousse (http://community.cookinglight.com/showthread.php?t=45441&highlight=Fresh)

[shscharles]

THis looks right down my alley! And I have all the ingredients in the pantry...may I have the recipe, please?

TIA!

[Kayaksoup]

THis looks right down my alley! And I have all the ingredients in the pantry...may I have the recipe, please?

TIA!
Sure..

Tapenade Linguine

1 cup roughly chopped flatleaf parsley
1/4 cup pitted and chopped black olives (I used sundried, but I should think any would work)
1 lemon zested (I added the juice as well)
4-6 anchovies finely chopped (optional)
1 tbsp capers, rinsed
2.5 oz shaved parmesan ( I did not measure this)
1/4 cup extra virgin olive oil (again, I drizzled. Probably used a tbsp)
14 oz linguine (I used about 8oz of fusilli)

To make the tapenade, put parsley through olive oil in a bowl and work together. Cook the pasta in boiling salted water. Drain, return to warm saucepan. Add tapenade, toss and serve.
Serves 4.

[Kristal]

That does sound good, as do the other recipes from the book. Maybe I should add this to my Amazon wish list? :D Thanks for the reviews!