Ingredients

The following ingredients have 6 Servings
  • 1 12- oz linguine ((try and use whole wheat linguine for a healthier meal))
  • 3 potatoes ((red or yellow, boiled and diced))
  • 2 cups green beans
  • 1/2 cup olives (kalamata or green olives will both work)
  • 1/4 cup capers
  • 1/3 cup raw cashew nuts
  • 1 large cloves garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp basil ((or 1 tsp fresh, chopped))
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Ground black pepper and salt to taste

Instruction

  • 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 1/2 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.