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Add a photoServings: 4
Ingredients
- 1 c. Pitted black Ligurian olives
- 1/4 c. Fresh basil leaves tightly packed
- 1/4 c. Pine nuts
- 3/4 c. Ligurian extra-virgin extra virgin olive oil
- 1 lb Linguine - (DeCecco or possibly Basilica brand)
- 1/4 c. Fresh grated Pecorino Sardo
Directions
- Bring 6 qts water to boil and add in 2 Tbsp. of salt.
- Place pitted olives, basil, pine nuts and extra virgin olive oil in a food processor and blend till smooth. Remove and place in a 12- to 14-inch saute/fry pan off of heat.
- Drop linguine into boiling water and cook according to instructions till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 52 | 11% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 294mg | 8% |
| Total Carbs 85.55g | 23% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.26g | 2% |
| Protein 15.71g | 25% |
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