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Recipe for Pasta Nicoise

Valerie Ryan for The Boston Globe/Valerie Ryan

Serves 4 with leftovers

DRESSING

Grated rind and juice of 1 lemon
¼ cup white wine vinegar
2 tablespoons Dijon mustard
Salt and pepper to taste
¾ cup olive oil

1. In a bowl, whisk the lemon rind and juice, vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil in a steady stream.

2. Reserve half the dressing for the pan bagnat sandwiches.

PASTA

Salt and pepper, to taste
½ pound green beans, cut in half
1 package (16 ounces) tagliatelle
4 cans (6 ounces each) tuna in olive oil, drained
1 cup pitted Nicoise or Kalamata olives, sliced
2 tablespoons capers, roughly chopped
1 can (14 ounces) artichoke hearts, drained and chopped
¼ cup chopped fresh parsley
1 tomato, cut into thin wedges
Extra sprigs fresh parsley (for garnish)
1 lemon, quartered (for garnish)

1. Fill a large soup pot full with salted water. Bring to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with cold water until the beans are no longer hot. Drain again.

2. Fill the pot full with water and salt generously. Bring to a boil. Add the tagliatelle and cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain it and without rinsing, return it to the pan.

3. In a bowl, combine the tuna, olives, capers, artichoke hearts, parsley, green beans, salt, and pepper. Reserve half the tuna mixture for the pan bagnat sandwiches.

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4. Gently fold tuna mixture into the pasta with the tomatoes and dressing. Sprinkle with parsley and serve garnished with lemon wedges. Valerie Ryan