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@fatiiiii919: Maar de ya chor de tu😉

𝓓𝓸𝓽𝓽.
𝓓𝓸𝓽𝓽.
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Region: DE
Sunday 30 August 2026 05:47:02 GMT
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butt1212
ꜱ ʙ💙 :
تیری فرقت میں یہ آنکھیں ابھی تک نم ہیں کبھی آنا میری آنکھوں کی زیارت کرنا
2026-08-30 06:09:02
3
rajputt..tnhaa
Raja ♠️ :
Bellissima
2026-09-06 16:50:32
0
khan..khan046
khan .khan :
آپ شادیوں میں جاتیں ہیں ڈانس پروگرام پر بتائیں
2026-09-03 09:58:28
0
zubair.akhtar81
Zubair KhanPur Hazara :
masha Allah
2026-08-30 07:24:00
3
kabirhussain256
KABIR RECOVERY SERVICES 24/7 :
🥰
2026-09-05 10:02:46
0
dr.nomi1502
Dr Nomi 🩺 :
cutie 😊🥰
2026-09-01 10:32:38
0
rahman.asad7
꧁❤•༆💋Ḧüṁ Ṡäḟäṛ💋❤️༒꧂ :
🔥🔥🔥🔥
2026-09-01 09:09:45
0
sareed.food
Sareed Food :
🥰
2026-09-01 10:29:57
0
zubair__rafiq
Muhammad Zubair Rafiq :
good
2026-08-30 15:10:41
1
chaliakbar077
CHAUDHARY Ali :
2026-08-31 16:22:16
0
m.sabir.0305
M Sabir 0305 :
🌺🌺
2026-08-30 07:05:57
2
m.sabir.0305
M Sabir 0305 :
🌺🌺
2026-08-30 07:05:43
1
jameelahmad7485
Jameel :
💝💝💝 ✌️✌️
2026-08-30 13:51:26
0
malikdaudkhan08
maلik :
2026-08-30 10:40:04
0
sameedkiani3
User123 :
Shahzadi inbox ana zra
2026-08-31 02:17:55
1
m.b.khan_
M.B.Khan :
Gift iPhone 18
2026-08-30 12:07:22
0
chocolatey71912
𝖢𝗁𝗈𝖼𝗈𝗅𝖺𝗍𝖾𝗒🍫 :
figure 💦🔥❤️
2026-09-06 08:32:14
0
alimd17
Ali MD :
❤️❤️❤️
2026-08-30 09:13:37
2
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Ini ibuk bupati sungguh berhati mulia ya 😍 #jembatanroboh #jembatanTNI #kasadbertanggungjawab #faktajembatan #KDMtegurbupati
Ini ibuk bupati sungguh berhati mulia ya 😍 #jembatanroboh #jembatanTNI #kasadbertanggungjawab #faktajembatan #KDMtegurbupati
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ถึงเวลาที่เหมาะสมต่อเราความห้าวจะค่อยๆเบาลงเอง #ฟีดดดシ #รถบ้านพี
ถึงเวลาที่เหมาะสมต่อเราความห้าวจะค่อยๆเบาลงเอง #ฟีดดดシ #รถบ้านพี
Day 17 | 20 Days of 20 Minute Summer Dinners 😋 Anybody else have a sharp turn in attitude towards olives over their lifetime? 😅 Olive lovers unite! Enjoy! Chris x OLIVE PASTA | Serves 4 INGREDIENTS 350g / 12.3oz dried Tagliatelle 1/4 cup / 40g Pine Nuts (optional but recommended) 3 tbsp Extra Virgin Olive Oil 3 tbsp / 45g Butter* 200g / 7oz large pitted Green Olives, halved** 4 large cloves of Garlic, finely diced 1/2 Lemon, zest and juice (or more to taste) 1/4 tsp EACH: Black Pepper, Chilli Flakes, or to preference 25g / 1/4 cup freshly grated Parmesan, plus more to serve 1/2 small bunch Fresh Parsley, finely diced (15g/0.5oz) 1/2 small bunch Fresh Basil, finely diced (15g/0.5oz) plus more to serve Salt, as needed METHOD 1️⃣Add the pasta to well-salted boiling water and cook until al dente (it will carry on cooking slightly in the pan). Don't drain. 2️⃣Meanwhile, add the pine nuts to a large pan over medium heat and shake them frequently until they begin to lightly brown (careful - they burn quickly!). Remove them from the pan. 3️⃣Add the oil and butter and stir until the butter melts. Add the olives and fry them for 2-3 mins until they begin to soften and blister slightly. Add the garlic, chilli flakes, black pepper and lemon zest and fry for another minute (careful the garlic doesn't burn). 4️⃣Turn the heat to low and use tongs to transfer the pasta straight from the pot into the pan. Squeeze over the lemon juice then pour in ~1/2 cup of the leftover pasta water. Give it a good toss to emulsify the liquids (you'll notice it turn a little cloudy). Toss in the parmesan until it melts then toss in the basil and parsley. If at any point during this the pasta dries up just toss in more pasta water as needed to loosen it up. The end result shouldn't be watery at all, more of a light glossy sauce that clings to the pasta. 5️⃣Check for seasoning and adjust if needed with salt and pepper. You can also add more chilli flakes and lemon juice if you'd like. Serve with parmesan, basil and pine nuts and enjoy! *I typically just use salted butter and find the salt levels fine. Olives are already quite salty, so if you're at all wary then use unsalted butter. In all cases though make sure you make sure the pasta/sauce is properly seasoned to bring out the best in this simple dish. **I use Queen Green Olives, which are pretty big. You could use a smaller variety if you'd prefer. If you use olives that are already marinated in flavour try and match them to the flavours in this dish (garlic, lemon, basil etc).
Day 17 | 20 Days of 20 Minute Summer Dinners 😋 Anybody else have a sharp turn in attitude towards olives over their lifetime? 😅 Olive lovers unite! Enjoy! Chris x OLIVE PASTA | Serves 4 INGREDIENTS 350g / 12.3oz dried Tagliatelle 1/4 cup / 40g Pine Nuts (optional but recommended) 3 tbsp Extra Virgin Olive Oil 3 tbsp / 45g Butter* 200g / 7oz large pitted Green Olives, halved** 4 large cloves of Garlic, finely diced 1/2 Lemon, zest and juice (or more to taste) 1/4 tsp EACH: Black Pepper, Chilli Flakes, or to preference 25g / 1/4 cup freshly grated Parmesan, plus more to serve 1/2 small bunch Fresh Parsley, finely diced (15g/0.5oz) 1/2 small bunch Fresh Basil, finely diced (15g/0.5oz) plus more to serve Salt, as needed METHOD 1️⃣Add the pasta to well-salted boiling water and cook until al dente (it will carry on cooking slightly in the pan). Don't drain. 2️⃣Meanwhile, add the pine nuts to a large pan over medium heat and shake them frequently until they begin to lightly brown (careful - they burn quickly!). Remove them from the pan. 3️⃣Add the oil and butter and stir until the butter melts. Add the olives and fry them for 2-3 mins until they begin to soften and blister slightly. Add the garlic, chilli flakes, black pepper and lemon zest and fry for another minute (careful the garlic doesn't burn). 4️⃣Turn the heat to low and use tongs to transfer the pasta straight from the pot into the pan. Squeeze over the lemon juice then pour in ~1/2 cup of the leftover pasta water. Give it a good toss to emulsify the liquids (you'll notice it turn a little cloudy). Toss in the parmesan until it melts then toss in the basil and parsley. If at any point during this the pasta dries up just toss in more pasta water as needed to loosen it up. The end result shouldn't be watery at all, more of a light glossy sauce that clings to the pasta. 5️⃣Check for seasoning and adjust if needed with salt and pepper. You can also add more chilli flakes and lemon juice if you'd like. Serve with parmesan, basil and pine nuts and enjoy! *I typically just use salted butter and find the salt levels fine. Olives are already quite salty, so if you're at all wary then use unsalted butter. In all cases though make sure you make sure the pasta/sauce is properly seasoned to bring out the best in this simple dish. **I use Queen Green Olives, which are pretty big. You could use a smaller variety if you'd prefer. If you use olives that are already marinated in flavour try and match them to the flavours in this dish (garlic, lemon, basil etc).


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