Green Pasta with Rapini

Ingredients

• Sauce

  • ¼ cup (50 g) green olives, pitted and chopped
  • 3 tbsp capers
  • 1 cup (35 g) parsley leaves and stems, coarsely chopped
  • 1 cup (30 g) basil leaves, coarsely chopped
  • 6 anchovy fillets, chopped
  • 6 tbsp (90 ml) olive oil
  • ½ tsp red pepper flakes, or more to taste

• Pasta

  • 1 lb (450 lb) fusilli
  • 1 bunch rapini, trimmed, cut into pieces and lightly blanched (see note)
  • 2 tbsp (30 ml) olive oil
  • ½ lemon, zest finely grated and juiced
  • Fresh Parmesan cheese, grated, to taste