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    Parmesan-Olive Pesto Pasta

    Recipe

    Parmesan-Olive Pesto Pasta

    • 1 can (6oz.) whole pitted olives, drained
    • 1/4 cup olive oil
    • 4 tsp. lemon juice
    • 2 cloves garlic
    • 1/2 cup (2oz.) shredded parmesan cheese
    • 1/2 cup finely chopped fresh basil leaves
    • 8oz. fettucine, cooked, drained
    Place olives, oil, juice and garlic in food processor container fitted with steel blade; cover. Process until coarsely pureed. Stir in cheese and basil.

    Toss hot pasta with olive pesto.

    Wine Pairing: Bella Sera Pinot Grigio
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