Pasta with lemon and olives

Ingredients:

• 350 g large shell pasta
• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 large shallot, finely chopped
• 1 large clove of garlic, minced
• 1 can (425 g) canned white beans, rinsed
• 1/4 tbsp. Kalamata olives, coarsely chopped
• 1 tbsp. grated lemon zest + 2 tbsp. lemon juice
• 6 tbsp. l. grated parmesan
• 0.5 cup chopped fresh parsley

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions. Discard 3/4 cup of the pasta cooking water, then drain the pasta in a colander.
2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallots are softened, about 3 minutes. Add the white beans and olives and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
3. Remove the pan from the heat and add the pasta, lemon zest and juice, and 1/2 cup of the reserved cooking water. Mix well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup of Parmesan and parsley. Divide the pasta among bowls and sprinkle with the remaining Parmesan and parsley.