- 3 cups cooked linguine
- 2 Tbsp olive oil
- 2 cloves garlic, chopped
- 1 small jar pimentos
- 3 Tbsp Kalamata olives, chopped
- 4 Tbsp pine nuts, roasted dry in cast iron – don’t walk away!
- 4 Tbsp parsley, minced
- 2 Tbsp white wine, or water
- 3 Tbsp NuCulture Pimento Paprika Spread, or more if you want it saucier.
Prepare the ingredients while pasta is cooking. Cook pasta until “al dente”.
Heat olive oil in a saucepan, add chopped garlic, pimentos with juice, & chopped kalamata olives, heat on medium until liquid is reduced.
Add NuCulture Pimento Paprika Spread & white wine, stir to incorporate, add drained hot linguine, minced parsley, & pine nuts. Save some pine nuts and parsley to top plates.
Recipe ©2015 NüCulture Foods.