linguine with crunchy radish, celery and olive salsa

i’ve been trying to think of ways to describe this dish to make it sound even slightly appealing and, while i’m not convinced i’ve succeeded, i hope the above name is better than my previous attempt of linguine with raw leftovers!

it came about because i was looking for something quick and easy, packed with flavour and containing a generous dose of carbs to counter a killer hangover. while the pasta cooked i assembled a mix of finely chopped crunchy veggies plus garlic, chilli and lemon zest for flavour. i added basil and olive oil to finish it off but it wasn’t great so i stirred in a spoonful of the green olive & pistachio tapenade i bought in new yorkearlier this year, plus some shredded rocket, watercress and parsley for a peppery kick.

this really worked - the combination of full-on flavours (the tapenade, garlic and chilli really zing) and crispy crunchy vegetables worked incredibly well. this is much more fun than the very dull pasta n pesto or spaghetti with garlic and chilli which it is so easy to fall back on when you have no energy – give it a try. and if you vary ingredients, let me know what combinations work for you.

linguine with crunchy radish, celery and olive salsa (serves 1)

linguine for 1

4 black olives, finely chopped

3 french radishes, finely chopped

1 stick of celery, finely chopped (try and use a piece from the middle, it’ll be sweeter and more tender)

1 small clove or garlic, crushed to a paste

¼ teaspoon chilli flakes

zest of ½ a lemon

1 heaped teaspoon tapenade (or pesto)

1 tablespoon olive oil

a handful of shredded rocket and/or watercress

a tablespoon of chopped basil and parsley

salt & pepper

parmesan, to serve

cook your linguine. mix together the remaining ingredients and toss with the cooked pasta. serve with lots of grated parmesan and black pepper.