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Pesto di olive con linguine
This pasta is extremely popular in Italy and is eaten with pleasure when it must go very fast. The pesto can also be used wonderfully as a spread for bruschetta or as a dip.
Prepared in no time and super tasty!
Amount
servings
Equipment
Directions
- Bring a large pot of salted water to a boil and cook the linguine al dente according to package directions.
- Meanwhile, place the pitted olives, olive oil and garlic in the bowl of the hand blender and blend until creamy.
- Season with salt and pepper and mix thoroughly.
- Drain the finished spaghetti and return to the pot. Add the olive pesto and mix everything thoroughly.
- Arrange on deep plates and garnish with freshly chopped parsley.Buon appetito!
My tip
This pasta tastes best when you sprinkle freshly grated Parmesan cheese on top.
You can also add whole olives to the pasta.
Serving: 193.3gCalories: 374.2kcal (19%)Carbohydrates: 47g (16%)Protein: 8.6g (17%)Fat: 15.9g (24%)
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