Fettucine with Olive Pesto
- 4 servings
Ingredients
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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
- 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.