1 can (6 oz.) pitted ripe olives, drained 1/4 cup olive oil 4 tsp. lemon juice 2 cloves garlic, peeled 1/2 cup DI GIORNO Shredded Parmesan Cheese 1/2 cup finely chopped fresh basil leaves 1 pkg. (9 oz.) DI GIORNO Fettuccine, cooked, drained Preparation 1. PLACE olives, oil, juice and garlic in food processor container, cover. Process until coarsely pureed. Stir in cheese and basil. 2. TOSS with hot pasta. Enjoy |