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Lemony Linguine with Olives and Feta
Ingredients
  • 1 pound linguine
  • 3 tablespoons olive oil
  • 1 cup (4 ½ oz.) Castelvetrano olives, pitted and chopped
  • ½ cup pine nuts
  • 3 cloves garlic, finely chopped (1 Tbsp.)
  • ½ teaspoon kosher salt, plus more for water
  • ½ teaspoon crushed red pepper, plus more for serving
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest, divided, plus ¼ cup fresh juice (from 2 lemons)
  • ¼ cup grated Parmesan cheese (about 1 oz.)
  • ¼ cup crumbled feta cheese (about 1 oz.)
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