Fettuccine with Olive Pesto
Found In: Entree, Vegetarian
| 10 oz. (10 oz.) | Dried fettuccine noodles |
| 1 1/2 cups | Whole California Ripe Olives, pitted |
| 3 Tbsp. | Drained capers |
| 4 tsp. | Lemon juice |
| 4 tsp. | Olive oil |
| 2 tsp. | Dijon mustard |
| 2-3 | Garlic cloves, peeled |
| 1/4 cup | Fresh basil, finely chopped |
| 1/4 cup | Parmesan cheese |
| for garnish | Basil sprigs |
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 pureed. 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. Makes 4 servings.
