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Linguine With Olive Pesto - holycowvegan.net
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5 from 3 votes

Linguine with Olive Pesto

A nutty vegan olive pesto with linguine pasta and green beans and potatoes. This pasta is made entirely with pantry ingredients and is perfect for the cooler months.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Servings: 6 servings

Ingredients

  • 1 12- oz package of whole wheat or regular linguine pasta
  • 3 red or yellow potatoes boiled and diced
  • 2 cups green beans steamed until just tender (I put them in a microwave-safe bowl, add a tablespoon of water, cover with a microwave-safe lid, and nuke them at full power for five minutes. Test timing in your own microwave because, in my experience, different brands and makes work differently.
  • For the olive pesto:
  • ½ cup olives kalamata or green olives will both work
  • ¼ cup capers
  • cup raw cashew nuts or cashew pieces
  • 1 clove large garlic
  • ½ tsp red pepper flakes
  • ½ tsp dry basil
  • ¼ cup extra virgin olive oil
  • Juice of ½ lemon
  • Ground black pepper and salt to taste

Instructions

  • Bring a large pot of salted water to a boil and cook linguine per package directions.
  • While linguine is cooking, make the pesto.
  • Roast the cashews in a small skillet, stirring frequently, over low heat for 3-4 minutes or until they start to turn lightly golden.
  • Place the cashews, olives and capers (make sure you drained both of their briny liquid before measuring), basil, red pepper flakes, ground black pepper to taste, lemon juice, garlic and olive oil in a food processor and process into a coarse paste.
  • Place the olive pesto in a large bowl with ½ cup of the water the pasta was cooked in. Mix well.
  • Add the steamed green beans, boiled potatoes, and the cooked linguine and stir together vigorously until everything is well mixed.
  • Add more salt and ground black pepper if needed.
  • Serve warm or at room temperature. I like a small drizzle of extra virgin olive oil on my pasta before I eat.