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Linguine with Castelvetrano Olive Pesto
With buttery Castelvetrano olives, crispy breadcrumbs and tart lemon, this pasta recipe has the perfect balance of flavor and texture! Even better, this linguine recipe comes together in just 30 minutes. Pair with Francis Coppola Pinot Grigio and make it the perfect weeknight meal or a great recipe to make for a last minute dinner party!
Pairs With
SERVES 4
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- 1 cup fresh basil leaves, minced
- 1/2 cup fresh parsley leave, minced
- 1 (16 ounce) jar Mezzetta® Pitted Italian Castelvetrano Olives, drained and roughly chopped
- 1/4 cup Mezzetta® Imported Non-Pareil Capers, drained and roughly chopped
- 1 garlic clove, grated
- 1/4 cup toasted pine nuts
- 3/4 cup extra virgin olive oil
- 1 cup freshly grated parmesan cheese, plus more for serving
- 12 ounces linguine
Directions
- In a small skillet, melt the butter over medium heat and add the breadcrumbs and garlic powder. Cook, stirring often, until golden brown and fragrant. Transfer to a small bowl and add the lemon zest. Stir to combine and set aside.
- To a large mixing bowl, add the minced basil, minced parsley, roughly chopped Mezzetta® Pitted Italian Castelvetrano Olives, roughly chopped Mezzetta® Imported Non-Pareil Capers, grated garlic, the juice from the reserved zested lemon, toasted pine nuts, extra virgin olive oil and grated parmesan. Season with salt and stir together to combine. In a large pot of boiling salted water, cook the pasta to package instructions for al dente.
- Add the cooked pasta and toss to combine before dividing the mixture among bowls and topping with the toasted breadcrumbs and additional grated parmesan cheese.
- Pour a glass of Diamond Collection Pinot Grigio & enjoy. Cheers!