Lemon Linguine

  • Yield: 1 servings


2ounces extra-virgin olive oil
3/4tablespoon minced garlic
1/4cup chopped pecans
1/4cup sun-dried tomatoes, rehydrated
1/4cup chopped black pitted olives
2cups cooked lemon linguine


  1. Heat olive oil, add garlic, pecans, tomatoes, olives.  Sauté until garlic turns golden brown.  Toss in with 2 cups cooked lemon linguine.

Recipe courtesy of the Georgia Pecan Commission