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Linguine With Olives, Breadcrumbs And Pesto Sauce

A simple pasta recipe that almost always hits the spot. With crispy breadcrumbs, creamy pesto and our buttery Castelvetrano olives, this linguini delivers a delicate balance of textures and flavors. Plus, this pesto pasta with olives recipe comes together in minutes, making it the perfect meal for busy nights.

INGREDIENTS

DIRECTIONS

  1. Heat 1 tablespoon oil in skillet over medium heat. Cook panko, stirring until golden, about 5 minutes. Season with salt and pepper and transfer to paper towels to drain. Toss in bowl with dill and lemon zest.
  2. Cook pasta according to package. Drain, reserving ½ cup pasta cooking liquid.
  3. Meanwhile, mash anchovies to a paste. In a bowl, combine with pesto, olives, capers and ½ cup oil. Mix well and season with salt and pepper.
  4. Add pasta, reserved liquid and parmesan. Toss well until sauce coats the pasta. Add lemon juice, basil and parsley. Divide into bowls and top with breadcrumbs.

Linguine With Olives, Breadcrumbs And Pesto Sauce

A simple pasta recipe that almost always hits the spot. With crispy breadcrumbs, creamy pesto and our buttery Castelvetrano olives, this linguini delivers a delicate balance of textures and flavors. Plus, this recipe comes together in minutes, making it the perfect meal for busy nights.