Linguine with Lemon Thyme Pesto Vinaigrette


  • 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
  • 4 cloves Garlic dressing
  • 1 1/2 tbsp Thyme, fresh dressing
  • 1 tbsp Parsley, fresh dressing
  • 1 tsp Black Pepper, coarsely ground dressing
  • 1/3 cup Lemon Juice, fresh dressing
  • 2/3 cup Extra Virgin Olive Oil dressing
  • 3/4 cup Parmesan Cheese dressing


  • Cook pasta according to package directions. While linguine is cooking, prepare Pasta Vinaigrette. Combine garlic, thyme, parsley, black pepper, lemon juice, olive oil and parmesan cheese. 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; thoroughly 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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