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Herb Pasta Linguini on a plate mixed with fresh herbs and California Green Ripe Olives

Fresh Herb Pasta with California Green Ripe Olives

This easy weeknight pasta is combined with fresh herbs, California Green Ripe Olives and good quality extra virgin olive oil. Pair with chicken or salmon for a balanced meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 10 oz. linguini (or other long shape pasta)
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Panko Breadcrumbs
  • 2 cloves garlic, chopped
  • 2 Tbsp. fresh thyme
  • 2 Tbsp. fresh dill
  • 2 Tbsp. fresh basil
  • 1 lemon, for juice and zest
  • 1/4 tsp. pepper
  • 1 6 oz can Medium California Green Ripe Olives
  • 1.5 cups pasta water


  • In a large pot, bring water to boil to cook pasta. 
  • Meanwhile, heat 1.5 Tbsp. olive oil in a medium skillet. Once warm, add in Panko and cook - stirring occasionally to prevent burning - until crumbs are brown. Remove from heat and place in a bowl. Add in 1 Tbsp. chopped thyme, dill, pepper and lemon zest. 
  • Once the noodles are done, be sure to reserve 1.5 cups pasta water. Drain and rinse the rest. Toss noodles with 1-2 Tbsp. olive oil so they don't get sticky!
  • In the same skillet the Panko breadcrumbs were in, add 1 Tbsp. olive oil. Then add in garlic, lemon juice, California Green Ripe Olives, and remaining thyme and dill. Cook for about 5 minutes, or until olives are coated with herbs. 
  • Add the olives into the pot with noodles, stir in fresh basil, remaining olive oil, and breadcrumb mixture. Serve immediately.