Linguine With Sun-Dried Tomatoes, Olives, And Lemon

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1 pound linguine pasta

1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained

1 cup (4 ounces) medium green olives, pitted

1 packed cup fresh basil leaves

1 clove garlic, roughly chopped

1/3 cup extra-virgin olive oil

Zest and juice of 1 large lemon

3/4 cup grated Parmesan

Salt and freshly ground black pepper

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