Pene Tapenade

I don't remember where this recipe came from, exactly...I dug it out of a magazine or something back when Toni and I started dating, and loved it so much I kept it. It's one of my best vegeterian recipes...even us carnivores seem to dig it.

Pene Tapenade

1 C (packed) Fresh basil leaves, rinsed and dried
1 C (packed) Fresh parsley, rinsed and dried
2 T. olive oil
2 T. lime juice
3 cloves garlic
1/4 C chopped onion
1 can small pitted black olives, drained
1/2 C fresh grated Romano cheese
Pene pasta

Boil pasta until almost tender, do not drain. Set aside.

Place herbs, olive oil, lime juice, garlic, and onion in a blender. Process until a smooth green paste forms, using a wooden spoon as necessary.

Drain pasta, place in large glass bowl. Pour herb paste over pasta, add olives and cheese, then toss until all ingredients are evenly coated. Serve immediately with garlic bread and white wine (I recommend chardonnay).

VARIATIONS:
This recipe will work great with just about any type of pasta. Try it with rotini, tortellini, bowties, or even fettuccini.