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1 lb linguine pasta
1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 oz) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
â
“ cup extra-virgin olive oil
Zest and juice of 1 large lemon
¾ cup grated Parmesan
Salt
Freshly ground black pepper
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