Fettucine with Olive Pesto

4 servings

Ingredients

  • 10 ounces dried fettuccine noodles
  • 1 1/2 cups California Black Ripe Olives
  • 3 tablespoons Capers, drained
  • 4 teaspoons lemon juice
  • 4 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 - 3 garlic cloves, peeled
  • 1/4 cup basil, finely chopped
  • 1/4 cup Parmesan cheese
  • Basil leaves, for garnish

Directions

  1. Cook fettuccine according to package directions.
  2. While pasta cooks, combine olives, capers, lemon juice, oil, mustard and garlic in a food processor or blender. Whirl until coarsely pureed.
  3. Stir in chopped basil and cheese; set aside.
  4. Drain pasta well and transfer to a large warm serving bowl. Spoon pesto over pasta and mix gently. Garnish with basil sprigs.