Pesto linguine with snow peas, sun-dried tomatoes, and lemon zest

Recipe created by Shape Magazine on Nov 2, 2011
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(6 ratings)

Prep: 25 min
Cook Time: 35 min
Total: 1 hr
Serving:

Enjoy the classic Italian flavors of sun-dried tomatoes, lemon zest and pesto. You’ll never believe this linguine recipe is such a healthy pasta dish!

Ingredients

2 cups fresh basil leaves
2 cloves garlic, peeled
2 tablespoons pine nuts, toasted
3-1/2 tablespoons olive oil
Salt and freshly ground black pepper
12 ounces linguine pasta
2 cups thinly sliced snow peas
1/4 cup finely diced red onion
1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
1/4 cup pitted Kalamata olives, coarsely chopped
Lemon zest from 1 large lemon

Directions

To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper.
Bring a large pot of water to a boil. Add linguine; cook 4 minutes. Add snow peas; cook 3 more minutes.
While linguine cooks, heat remaining oil in a medium skillet over medium. Sauté onion, tomatoes, and olives for about 6 minutes or until onions are translucent.
Drain linguine and return to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.