Linguine with Sundried Tomato, Olive, and Basil Pesto

Another great simple pasta dish that comes together in less than 20 minutes.  My husband went back for seconds and even the baby liked it!   The sauce is delicious and extremely flavorful.  I didn't even use salt or pepper.  So yummy!  Plus it is very versatile.  It would make a great picnic pasta salad for the summer - no need to keep cold.  Just toss with rotini or some type of short curly pasta that will catch the sauce and serve!  For added flare, add fresh veggies such as chopped arugula, blanched and cut asparagus, or fresh peas.  For a Mediterranean twist, add some feta cheese.  The possibilities are endless. 

Tonight I made a simple baked chicken breast and a side salad to go with it, (drizzle with olive oil, sprinkle with salt, pepper, garlic and onion powder.  Bake chicken at 350 for 30-40 minutes or until 165 degrees in the thickest part).  Plus, it was an easy meal to adapt for my sometimes picky toddler.  He ate the chicken as is and I put aside some of the pasta before I poured the sauce on. 

Definitely an easy dish to entertain with or a quick and easy weeknight meal.  Enjoy!!!

Happy Cooking!
Sarah

Linguine with Sundried Tomato, Olive, and Basil Pesto
based on  http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-sun-dried-tomatoes-olives-and-lemon-recipe/index.html

1 lb linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) pitted medium green olives
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. 

Meanwhile, in a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice.  (I have a mini food professor that attaches to the base of my blender - everything fit just fine).  Pulse until evenly combined and all is chopped into a tapenade consistency.

Before

After

Once the pasta is done, drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. 

Add the Parmesan cheese, tomato/olive mixture, and pasta water. 

Toss until the pasta is coated.  Season with salt and pepper, to taste.  Serve immediately with additional Parmesan cheese if desired.

I sliced my chicken breast and fanned it across the top of the pasta for serving.  Definitely an easy dish to entertain with or a quick and easy weeknight meal.  Enjoy!!!