Linguine With Black Olive Pesto

Serving Size : 4
Ingredients

for prepare Linguine With Black Olive Pesto

:

Amount	Measure	Ingredient - Preparation Method
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 linguine with black olive pesto
1/4	cup	fresh grated pecorino sardo

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 sautй 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. This recipe yields 4 first course servings. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)

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