Pasta with Lemon and Olives
Ingredients
- Kosher salt
- 3/4 pound large shell pasta
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 large clove garlic, minced
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup pitted kalamata olives, roughly chopped
- Freshly ground pepper
- 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
- 6 tablespoons grated Parmesan cheese
- 1/2 cup chopped fresh parsley
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