Olive, Pesto & Basil Fettuccine

Hey, my olive-obsessed peeps! I've stumbled upon a discovery that's basically the holy trinity of flavors – olives, basil, and pesto. And guess what? It's so easy, even your lazy cat could probably make it. Okay, not really, but you get the idea. This dish is a game-changer, and it took me a whopping 10 minutes to whip up. That's less time than it takes to decide what to watch on Netflix.

The secret sauce? A divine concoction of chicken broth, white wine, a squeeze of lemon, and a dollop of butter. It's so good, you might catch yourself sipping on it. Don't judge – we've all been there. The pasta gets to take a luxurious bath in this heavenly broth, emerging as the most flavorful fettuccine you've ever laid your taste buds on.

Here's what you'll need to join the flavor party: fettuccine (obviously), those little green gems called olives, and some store-bought olive, basil & pesto sauce – shoutout to @traderjoes for coming in clutch. You'll also need butter (because butter makes everything better), extra virgin olive oil for that silky smoothness, chicken broth, lemon, and your wine of choice (I'm a Pinot Grigio gal myself). Don't forget the seasonings – garlic powder, salt, pepper, and for those of you who like it spicy, some crushed red pepper flakes. Oh, and cheese. Because cheese.

So, how did this culinary miracle happen? Cook your pasta, drain it (but keep a little pasta water like it's precious gold), toss in some butter, and give it a good stir. Next, heat olive oil in a skillet, add that glorious sauce, and let them get to know each other. Pour in the white wine like you're at a fancy dinner party, and let it bubble away. Add the chicken broth, more butter (because why not?), and lemon juice, then stir like you're conducting an orchestra. Toss in the pasta, add a bit more of that pasta water (trust me), and season generously. Throw in the olives, shower it with Parmesan, and let it all mingle for a few minutes before you dive in.

And there you have it, folks. Olive, pesto & basil fettuccine that'll make your taste buds sing. Give it a try, and thank me later. Or don't. I'll be too busy enjoying my pasta to notice.

Yield: 4

Author: Sippin Foodie

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Olive, Pesto & Basil Fettuccine

My olive-loving followers…ya gotta try this! Not much else to say besides this is exploding with olive, basil, and pesto flavors and only took me 10 min to make! The pasta is immersed in a light broth, made up of chicken broth, white wine, lemon, and butter. You could drink it that’s how good it is.

Cook time: 20 MinTotal time: 20 Min

Ingredients

• Fettuccine
• Green Olives
• Olive/Basil & Pesto sauce (store-bought from @traderjoes)
• 2 tbsp Butter
• Extra Virgin Olive Oil
• 1 1/2 cups Chicken Broth
• 1/2 squeezed Lemon
• 1/2 cup Dry White Wine (I use Pinot Grigio)
• Garlic Powder
• Salt & Pepper
• Crushed Red Pepper Flakes
• Grated Parmesan Cheese

Instructions

1. - Cook pasta, drain (leave a small amount of pasta water in the pot), add a tbsp of butter, stir and set aside.
2. - In a large skillet, drizzle in olive oil and add a small jar of the olive, basil & pesto sauce (about 6oz)
3. - Lightly mix together with oil, and add white wine, cooking for about 3 min on medium high.
4. - Then add chicken broth, butter, lemon juice, stir.
5. - Add pasta to the skillet, with a little pasta water, and sprinkle in plenty of garlic powder, salt, pepper, crushed red peppers, and mix. Add green olives and top with Parmesan. Let the noodles sit in the broth for about 3 min before serving. Enjoy!

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