Linguine with Olive Pesto and Oven Dried Tomatoes

Here is the pasta I promised you. It is super flavorful and very Mediterranean tasting with the heavy olive taste, the dried tomatoes and the cheese. When I made this for Chanukah I used Feta cheese for the Greek theme but it is equally delicious with Parmesan as picture below. It is a simple and easy lunch or dinner that can be thrown together quickly. If you don't have olive pesto or don't want to make any you can always substitute regular pesto but I think the olive flavor makes this dish truly stand out. Enjoy!

1 lb linguine
1 recipe Olive Pesto
1/4 cup olive oil
3 cloves garlic, sliced
1 cup of Oven dried tomatoes or sun dried tomatoes, sliced
1/2 cup black olives, sliced
1/2 cup sliced scallions
1 1/2 cups Parmesan cheese, grated or Feta Cheese Crumbled

Bring a large pot of salted water to a boil and cook linguine according to package directions. In a small sauce pan heat up 1/2 cup of olive oil- when the oil is hot add the garlic and saute for a minute making sure the garlic doesn't burn. Add the pesto to the oil and mix well. To the drained pasta add the pesto, tomatoes, olives and scallions. Toss well and top with either of the cheeses.