- 1 lb linguine
- The Olive Pesto Sauce
- 1/4 cup Parmigiano-Reggiano, grated (optional)
Cook linguine in large pot of salted water until al dente. Meanwhile, follow recipe to make The Olive Pesto Sauce. Transfer pasta and 3 tablespoons of pasta cooking water to a serving bowl. Add prepared pesto sauce. Toss pasta until thoroughly coated with pesto. Serve and top with a sprinkle of grated Parmigiano. Add grilled chicken or salmon for a fresh spring meal.