Linguine with Black Olive Pesto
recipe
Linguine with Black Olive Pesto
No commentsIngredients
- 2 tbsp pine nut kernels
- ½ pack fresh parsley, stalks removed
- 1 clove garlic, roughly chopped
- finely grated zest and juice of 1 unwaxed lemon
- 2 tbsp black olive paste
- 4 tbsp olive oil
- 40g freshly grated parmesan, plus extra to serve
- 350g dried linguine or 2 x 250g bags fresh egg linguine
- pinch of salt and freshly ground black pepper
Serves:
4
Preparation:
10
Cook Time:
15
Total Time:
25min
Directions
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- Lightly toast the pine nut kernels in a dry frying pan over a gentle heat until golden brown. Transfer to a food processor with the parsley, garlic, lemon zest and black olive paste. Switch on and drizzle in enough olive oil to form a thick paste. Transfer to a large bowl, stir in the Parmesan and season to taste.
- Cook the pasta according to the pack instructions: minutes for fresh and minutes for dried. Drain, reserving a little of the cooking liquid and toss with the olive pesto. Add a little of the cooking liquid so the pasta is well coated in the sauce, check the seasoning and stir in lemon juice to taste. Serve with extra parmesan.
Source: Tesco
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