3-4 twists black peppercorns (from spice grinders)
1 TBS lemon juice
2 TBS grated parmesan
2-4 TBS sliced feta-stuffed green olives (to taste)
Instructions
Cook spaghetti according to package directions. Reserve about ¼ cup cooking liquid.
Meanwhile, saute onion in olive oil until translucent. Add garlic, salt and pepper and saute about 1 more minute.
Add pasta, lemon juice, parmesan, and olives to the pan, tossing to coat. Mix in reserved pasta cooking liquid 1 TBS at a time until you achieve your desired sauce level. I used 2 TBS in one serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemon-and-green-olive-pasta/