By chef Jo Lusted
1/2 lb. bucatini pasta
1/4 cup Arbequina olive oil
2 shallots, thinly sliced
1/2 cup Arbequina olives
1/3 cup frozen sweet peas
2 tbsp preserved lemon, sliced
3 tbsp lemon juice
1/4 cup fresh cilantro and mint, chopped
1/4 cup toasted pine nuts
sea salt and freshly ground pepper, to taste
4 oz. pecorino cheese, shaved
6 oz. grilled chicken breast (optional)
- Boil pasta according to package instructions until al dente. Reserve 1/3 cup pasta cooking liquid.
- Warm olive oil in a saucepan over medium-high heat. Add shallots and cook for 1 minute to soften. Add olives, peas and preserved lemon and warm through, about 1 minute.
- Transfer pasta to a large mixing bowl. Add olive mixture, lemon juice, fresh herbs and pine nuts to bowl and season with salt and pepper to taste. Add pasta cooking water, 2 tbsp at a time, as needed to loosen mixture.
- Top with shaved pecorino cheese (and optional chicken breast) and serve.