Earthy Almond Olive Tapenade Pasta

Earthy Almond Olive Tapenade Pasta

1/2 cup raw almonds
1/2 cup black olives
1 cup Wild Mushroom & Sage Olive Oil
3 fresh sage leaves
1 1/2 tsp. pressed garlic cloves
1/4 tsp. ground peppercorns
pinch of sea salt

1 Tbs. extra virgin olive oil
2/3 lb. bread cheese
sea salt and pepper

1 Graved Egg yolk, finely grated

fresh, homemade pasta cooked in salted water OR grain-free almond flour noodles

 

Preheat the oven to 425 degrees. 

 

Toast the almonds for about 12 minutes, until intoxicatingly aromatic.

Combine the almonds, olives, oil, sage, garlic, pepper, and sea salt in a high-speed blender and puree until thick and smooth. Add more oil to thin the mixture, if necessary.

 

Meanwhile, in a medium saucepan over very low heat, combine the oil and bread cheese. 
Sauté until crispy, but not melted.

 

Pour in the olive sauce and stir well.

 

Toss with freshly boiled pasta noodles and top with grated Graved Eggs.