Garlic Chive Sea Shells with Italian Olive "Chimichurri"

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 25 Minutes
Total Time:  30 Minutes


1/2 lb. Pappardelle’s Garlic Chive Sea Shell
1 cup pitted Kalamata olives
2 cloves garlic, minced
1/4 cup fresh parsley leaves, plus additional for serving
2 Tbsp. capers
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar
1/4 cup extra-virgin olive oil
Salt & pepper, to taste
Grated Parmesan cheese, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a large bowl.
  2. In a food processor, combine olives, parsley, capers, lemon juice, white wine vinegar, and salt & pepper, to taste. Pulse until the mixture is finely chopped and well combined.
  3. With the food processor running, drizzle in olive oil until the mixture forms a chunky paste. Taste and adjust seasoning as needed.
  4. Toss the olive chimichurri with the pasta until evenly coated.
  5. Divide pasta into serving dishes. Garnish with fresh parsley and Parmesan. Serve and enjoy!