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Fettuccine with Olive Pesto
Makes 4 servings
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Ingredients
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10
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ounces dried fettuccine
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1-1/2
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cups whole pitted California ripe olives
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3
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tablespoons drained capers
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4
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teaspoons lemon juice
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1
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tablespoon olive oil
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2
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teaspoons Dijon mustard
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2
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to 3 cloves garlic, peeled
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1/4
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cup finely chopped fresh basil
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1/4
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cup grated Parmesan cheese
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Basil sprigs
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Total Prep Time
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about 15 minutes
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Cook Time
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about 15 minutes
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Cook fettuccine according to package directions. While pasta cooks, combine olives, capers, lemon juice, oil, mustard and garlic in a food processor or blender. Whirl until coarsely puréed. Stir in chopped basil and cheese; set aside. Drain pasta well and transfer to a large warm serving bowl. Spoon pesto over pasta and mix gently. Garnish with basil sprigs.
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© California Olive Industry
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Click here for printable version