Olive Pesto Linguine

Instructions

1. Prepare Ingredients

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil using a ratio of 1 teaspoon of salt per liter of water.
   • Pit the green olives if necessary and measure the remaining ingredients.

2. Cook the Pasta

   2 min hands-on10 min waiting

   • Cook the whole wheat linguine in boiling salted water until al dente, stirring occasionally.

3. Toast Pine Nuts

   3 min hands-on

   • Heat a dry non-stick skillet over medium heat.
   • Toast the pine nuts for 2–3 minutes, stirring frequently, until golden brown and fragrant.
   • Transfer to a plate to cool.

4. Prepare Pesto Base

   2 min hands-on

   • In a blender or food processor, combine toasted pine nuts, green olives, garlic, Parmesan, and lemon juice.
   • Blend briefly to break down the ingredients.

5. Incorporate Olive Oil

   3 min hands-on

   • With the blender running on low, gradually drizzle in one-third of the olive oil.
   • Continue blending while adding the remaining olive oil until smooth and thick.
   • Taste and season with salt and black pepper as needed.

6. Combine Pasta and Pesto

   3 min hands-on

   • Reserve 1 cup of pasta cooking water, then drain the linguine.
   • Return pasta to the pot and add the prepared pesto.
   • Stir to coat the pasta evenly, adding reserved cooking water as needed for a silky texture.

7. Plate and Garnish

   2 min hands-on

   • Divide pasta into serving bowls.
   • Top with freshly grated Parmesan, additional toasted pine nuts, and fresh parsley.
   • Cooking tips:
   • For a more vibrant lemon flavor, zest the lemons before juicing and include the zest in the pesto.
   • Toasting the pine nuts enhances their nutty flavor, so don’t skip this step.
   • If the pesto tastes too sharp or salty, add a touch of olive oil or a splash of warm water to balance the flavors.
   • Serve immediately to enjoy the pasta at its best texture and temperature.