Toast garlic in a small, dry skillet over medium heat, shaking pan occasionally, until garlic is softened and spotty brown, about 8 minutes. When cool, remove and discard skins.
In a food processor, pulse toasted garlic, olives, shallot, basil, parsley, anchovy (optional), Parmesan, olive oil and 1 tbs lemon juice, stopping as necessary to scrape down sides of the work bowl. Transfer mixture to a small bowl and add salt and pepper to taste.
Bring 4 quarts of wter to a rolling boil in a stock pot. Add 1 tablespoon of salt and the pasta, stiring to separate and kook until al dente. Drain, reserving 1/2 cup cooking water and return pasta to stock pot.
Stir 1/4 cup of the pasta cooking water into pesto and then stir pesto into pasta. Toss, adding more pasta cooking water as needed.
Serve immediatley, with lemon sedges and extra Parmesan at the table.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 6|
|Calories from Fat: 194 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 65.5mg||20 %|
|Sodium 475.2mg||16 %|
|Potassium 235.1mg||6 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 44.7g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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