Somehow, I found myself perusing Martha Stewart's the other day, and I came across this accidentally-vegan (assuming your pasta is egg-free) dish from chef George Germon of Al Forno restaurant in Providence, Rhode Island.

It. Looks. Delicious. And? It comes together in no time. I plan to make it immediately.

Photo courtesy MarthaStewart.com

Pappardelle Pasta with Olives, Thyme and Lemon

Yield: 2 servings

1/2 teaspoon coarse salt, plus more for water
8 ounces dried pappardelle, or other long, flat pasta
16 Kalamata olives, pitted (I might use green Sicilian olives instead, just a preference)
1/2 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Zest of 1 lemon, coarsely chopped
One 3-inch piece orange zest, coarsely chopped
1/4 teaspoon crushed red-pepper flakes

Cook pasta in salted water according to package instructions. Drain pasta and reserve 1 cup of the cooking water.

While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red pepper flakes in a food processor and pulse until a chunky puree forms.

After draining pasta, transfer the olive puree to the pasta pot plus 1/4 cup of the reserved pasta water. Add drained pasta to the olive mixture and toss to combine. Add more water if needed to create a light sauce. Serve ASAP!