1 recipe Basic Gluten-Free Pasta
4 tablespoons prepared pesto
¼ cup olive oil
8 cloves garlic, crushed and chopped
¼ cup pitted black olives, thinly sliced
Salt and pepper
½ cup fresh basil leaves, coarsely chopped
¼ cup grated pecorino romano
4 tablespoons pine nuts (optional)
Prepare the Basic Gluten-Free Pasta recipe, replacing the 2
tablespoons olive oil with the pesto. Run through each setting on a
pasta roller twice, then cut into linguine.
Set a large pot of salted water over medium-high heat and bring
to a boil.
In a large skillet, heat the olive oil over low heat. Add the garlic
and cook, stirring occasionally, 6 to 8 minutes. Stir in the olives.
Add the linguine to the boiling water, using a fork to separate.
Boil until al dente, about 5 minutes. Strain, reserving 1/3 cup pasta
cooking water. Add the reserved cooking water and the pasta to the
sauce and toss. To serve, top with basil leaves, grated pecorino and
pine nuts, if using.