Linguine with Lemon Thyme Pesto Vinaigrette

Linguine with Lemon Thyme Pesto Vinaigrette

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Beans, Rice & Grain


1 cup California Dates, chopped

1 lb Spinach Linguine

1/2 cup Pepperoni, thinly sliced

2 Tomatoes, medium and chopped

1/2 cup Black Olives, chopped

1/2 cup Walnuts, chopped

1/4 tsp Red Pepper flakes, crushed

1/2 cup Parmesan Cheese

Lemon Thyme Pesto Vinaigrette (recipe follows)

Salt and pepper to taste


Lemon Thyme Pesto Vinaigrette

4 cloves Garlic

11/2 Tbsp Thyme, fresh

1 Tbsp Parsley, fresh

1 tsp Black Pepper, corsely ground

1/3 cup Lemon Juice, fresh

2/3 cup Extra Virgin Olive Oil

3/4 cup Parmesan cheese




Cook pasta according to package directions.  While linguine is cooking, prepare Pasta Vinaigrette.  Place the hot cooked pasta in a large pasta bowl.  Stir the pesto vinaigrette over the pasta, toss well.  Add tomatoes, pepperoni, olives, dates and walnuts; throughly combine all ingredients into pasta.  Serve hot or cold with crusty bread and 1/2 cup Parmesan cheese to spoon on individual servings as garnish.


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