Smoked Olive Pasta with Lemon & SpinachPrint Print Without Images
The Fume – Eh Story:
FUME – eh Smoked Olives were dreamt up after a Coquitlam resident, Paula, tried her first smoked olive in a restaurant in San Fransico while visiting. As soon as she came back home, she set out in search of a place to buy her new favourite culinary staple, only to discover that this unique product was nowhere to be found north of the border! Determined to enjoy a smoked olive at home, Paula bought herself a smoker and worked with Bosa to source olives for her new venture. Shortly after that, FUME – eh was born!
As soon as we tasted them, we knew you’d love them too! And we knew just the recipe for them.
Smoked Olive Pasta with Lemon & Spinach
Since there isn’t really a “sauce” involved, you might be tempted to think that this dish will bland but that couldn’t be further from the truth. The saltiness of the feta and the smokiness of the olives blended with fresh lemon juice and drizzled in a buttery olive oil can be summed up in two words: sweet simplicity.
This recipe is so easy, I wouldn’t worry too much about the measurements for each ingredient. Go with your gut, and adjust everything to your own tastes – after all, you know what you like in a meal! You’ve been eating your whole life, so trust your instincts. Want to load your bowl up with more spinach? Go for it. Prefer a little less lemon? No problem! The only modification I would advise against is substituting the smoked olives – you have got to try FUME – eh! The bold smoky flavour adds so much depth to this dish, that even people who typically don’t enjoy olives love FUME – eh.
What I love about this recipe is how good it tastes with so little effort. Since you only need to boil noodles and chop the rest of the ingredients, there’s very little cleanup to do after cooking. Since the dish doesn’t need to be served warm, it also makes a very easy lunch to take to work the next day.
So what are we waiting for? Onto the recipe!
1 pack dry linguine
Salt and freshly ground black pepper to taste
Note: This is very good with Vancouver Island Smoked Sea Salt!
a few handfuls fresh baby spinach (keep in mind that it will wilt a little bit, so be generous with your handfuls!)
1/2 a red onion, chopped
2 Tbsp extra-virgin olive oil to drizzle
Fume – eh smoked olives
crumbled feta cheese (I used a pack that was 175 g)
1 lb grilled chicken breasts, sliced into strips