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Linguine With Black Olive Pesto


Course : Italian
Source:
Serves: 4
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Ingredients:


1 cup pitted black ligurian olives

1/4 cup fresh basil leaves -- tightly packed

1/4 cup pine nuts

3/4 cup ligurian extra-virgin olive oil

1 pound linguine - -- (dececco or basilica brand)

1/4 cup fresh grated pecorino sardo

1 cup pitted black ligurian olives

1/4 cup fresh basil leaves -- tightly packed

1/4 cup pine nuts

3/4 cup ligurian extra-virgin olive oil

1 pound linguine - -- (dececco or basilica brand)

1/4 cup fresh grated pecorino sardo
 

Preparation / Directions:


Bring 6 quarts water to boil and add 2 tablespoons of salt. Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12- to 14-inch sauté pan off of heat. Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)

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