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Linguine With Black Olive Pesto

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CATEGORY CUISINE TAG YIELD
Grains Ligurian Import, New, Text 1 Servings

INGREDIENTS

2 c Black Ligurian olives
pitted to yield 1 cup
1/4 c Fresh basil leaves, tightly
packed
1/4 c Pine nuts
3/4 c Ligurian extra virgin olive
oil
1 lb Linguine, DeCecco or
Basilica brand

INSTRUCTIONS

Bring 6 quarts water to boil and add 2 tablespoons of salt.  Place
pitted olives, basil, pine nuts and olive oil in a food  processor and
blend until smooth. Remove and place in a 12 to 14inch  saute pan off
of heat. Drop linguine into boiling water and cook  according to
instructions until 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.  Yield: 4 as
first course  Recipe by: MEDITERRANEAN MARIO #ME1A01  Posted to
MC-Recipe Digest V1 #989 by Sue <suechef@sover.net> on Jan  07, 1998

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