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

nuculture-recipes-pimento-paprike-linquine-kalamata-olives-parsley-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.

Recipe ©2015 NüCulture Foods.

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