2 oz. extra virgin olive oil
2 c. cooked lemon-flavored linguine
¾ T. garlic (minced)
¼ c. pecans (chopped)
¼ c. sun-dried tomatoes (rehydrated)
¼ c. black pitted olives (chopped)
Heat olive oil and add garlic, pecans, tomatoes and olives. Sauté until garlic turns golden brown. Toss mixture with linguine and serve.
Courtesy: Georgia Pecan Commission