Thursday, January 18, 2007

Parmesan-Olive Pesto Pasta

1 can (6 oz.) pitted ripe olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil leaves
1 pkg. (9 oz.) DI GIORNO Fettuccine, cooked, drained

Place olives, oil, juice and garlic in food processor container; cover. Process until coarsely pureed. Stir in cheese and basil. Toss with hot pasta.

Prep Time: 20 min | Total Time: 20 min | Serves: 4

WFAA: September 2003

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