Olive Pasta

styled by Taylor Bennett
photograph by Kelly Moore Clark

Indulge in a delightful past dish featuring crispy pancetta, briny olives, fragrant fresh dill, and creamy feta cheese, creating a truly delicious meal.

What you need:
8 ounces linguine
4 ounces diced pancetta
4 garlic cloves
1/2 tsp crushed red pepper flakes
Zest of 1/2 lemon
1 cup pitted olives
2 tbsp chopped parsley
2 tbsp chopped fresh dill
6 ounces feta cheese
2 tbsp freshly squeezed lemon juice
1/4 cup panko bread crumbs

Directions:
Cook pasta. In a skillet, cook pancetta until crisp and drain excess fat, reserving 2 tbsps in pan. Add garlic, pepper flakes and lemon zest to the pan and cook for around two minutes. Add olives, parsley, basil and dill, stirring often. Drain the pasta (keep 1/4 cup of pasta water) and add it along with the pancetta to the skillet and toss to coat. Add about 2/3 of feta, lemon juice and 1/4 cup of reserved pasta water. Add panko and salt and toss to combine.