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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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Lemon-Basil Cannellini and Pasta

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

10-12 minutes


4 adult(s)


Fused Whole Fruit Lemon Olive Oil

Sometimes the simplest of pasta presentations are the best. I love this recipe with just the pasta and beans served with a simple basil-lemon sauce. Yum!


  • 10 oz. dried linguine or other pasta
  • 1 19 oz. can cannellini beans, rinsed and drained
  • 1/2 of a lemon
  • 3 Tablespoons Fused Whole Fruit Lemon Olive Oil
  • 1 cup packed fresh basil leaves
  • Parmesan (optional)


  • Cook pasta according to directions, adding canellini beans for the last 2 minutes. Remove 1/2 cup of the cooking liquid and set aside.
  • Drain pasta and beans and cover to keep warm.
  • Finely shred peel from the lemon half (about 2 teaspoons). In a small frying pan, heat 1 Tablespoon of the Fused Whole Fruit Lemon Olive Oil over medium heat. Add lemon peel; cook and stir 1 minute or until lightly golden.
  • In a food processor bowl, combine cooked lemon peel, basil, the remaining 2 Tablespoons of Fused Whole Fruit Lemon Olive Oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 Tablespoon at a time, until desired consistency, processing mixture after every addition.
  • To serve, toss hot cooked pasta mixture with lemon-basil mixture.