Vingt-neuf. Penne and Olives with Lemon Thyme Butter~La Cusine Française

Soft focus PastaThis was one of the easiest French dishes I made so far. Pasta is not typically something you think of as a French dish, but if you are in the southern part of eiffel-tower-in-sunset-6906-mFrance, you would get more Italian influenced foods. As I was looking for some pasta recipe inspirations in my French cookbooks, I thought about butter and thyme, common French ingredients, and came up with this Penne dish. This whole thing literally took 15 minutes to make. You can do this with any pasta and any butter herb combination you like. If you like some protein in it, then add your choice of meat, fish, chicken or even a fried egg on top.Olives and lemon Zest

Here’s the recipe:

Penne and Olives with Lemon Thyme Butter

Serves 2-3

8 ounces of Penne

Handful of Olives

1 Tablespoon Olive Oil

3 tablespoons, softened butter

2 sprigs Thyme

1/2 lemon for zest for butter and some for pasta at end

lemon juice from 1/2 of lemon

1 garlic clove, minced sautéed in olive oil


Prepare pasta according to package or al dente, whichever you prefer (that’s how I like it)

Thyme timeHave softened butter (not too soft, but just enough that it’s maleable). Add 2 sprigs of thyme (make sure to take the thyme off the branch). Add sautéed, cooled garlic clove to the butter. Add zest to butter and mix it in with your fingers and make sure to keep the butter formed and not melted.  Have on hand the juice from the lemon and 1 tablespoon olive oil, mixed together. When pasta is done add the lemon thyme butter, olives, lemon juice/olive oil mix and more zest. Enjoy.

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