Food // Linguine with Green Olive Sauce

I've been focusing so much on fashion lately, I want to bring the "parm" back into Pearls and Parm! I love to cook, and started this blog to share my two passions (fashion and food) but lately have been slacking in the cooking department. Between busy days at a new job, evening exercise classes, and trying to keep up a social life, the last thing I want to do when I finally get home is be creative in the kitchen. It's just too easy to click in an order on Seamless! I'm trying to get better at cooking again and have been gathering up recipes I want to try. I recently made this amazing pasta dish and just have to share it with you all!

Man oh man was this dish good. I wasn't immediately drawn to it when I saw it on Bon Appétit's website, but it was truly amazing! It's a nice little twist on a classic pasta with pesto dish. The flavors are bright and scream "spring" to me. It's relatively simple to make, and you can easily double or reduce the recipe to fit your needs (I made the full recipe and had leftovers). The uniqueness of this dish would be perfect for a dinner party... pretty simple to prep and cook, but a really interesting and impressive dish! Top with tons of parm and you have yourself an amazing dinner!

From Bon Appétit

Ingredients (serves 4):

1 tablespoon plus ½ cup olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • Kosher salt and black pepper
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon zest
  • 12 ounces linguine 
  • 4 oil-packed anchovy fillets (you can leave out if you'd like, but try not to!)
  • 1 small garlic clove
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • 1 cup green olives, pitted, halved
  • 3 tablespoons drained capers
  • ½ cup Parmesan, finely grated, plus more for serving
  • 2 tablespoons fresh lemon juice

  • Heat 1 Tbsp. oil in a medium skillet over medium heat and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  • Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil. Mix well; season sauce with salt and pepper.
  • Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  • Serve pasta topped with panko and more Parmesan. Enjoy!
Do you have any favorite spring recipes? I'm compiling new dishes to try and would love to hear!


  1. Looks so delicious! Thanks for sharing!
    Love from {a lifestyle, fashion, beauty, and food blog}

    1. It's seriously so good! Thanks for reading :)