Pappardelle Pasta with Olives, Thyme and Lemon

I have found this recipe from Martha Stewart and use it whenever I can. It's a very tasty and easy to prepare dish.

According to the magazine the sauce for this pasta dish, is designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, which made me try the recipe. If they can serve it in a restaurant it must be good, right?:))

The ingredients actually give a very fresh taste to pasta, maybe because of the lemon. In any case, it is delicious and worth the try. Bon Appetite:)

PAPPARDELLE PASTA WITH OLIVES, THYME AND LEMON

Ingredients:
1/2 teaspoon coarse salt, plus more for water
8 ounces dried pappardelle or other long, flat pasta
16 kalamata olives, pitted
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Zest of 1 lemon, coarsely chopped
1 three-inch piece orange zest, coarsely chopped
1/4 teaspoon crushed red-pepper flakes

Directions:
Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.

While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.

Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.