Pimento Paprika Linguine with Kalamata Olives, Parsley, and Pine Nuts

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.