Lemony Linguine With Olives and Feta

Bring a large pot of salted water to a boil over high. Cook linguine according to package directions for al dente. Drain, reserving 1 cup cooking water.

Heat oil in a large, high-sided skillet or Dutch oven over medium. Add olives and pine nuts; cook, stirring often, until pine nuts are lightly golden, 3 to 5 minutes. Stir in garlic, salt, crushed red pepper, black pepper, and 1 teaspoon lemon zest; cook, stirring often, until fragrant, about 1 minute. Add lemon juice and remove from heat.

Add linguine and 1/2 cup reserved cooking water. Gradually add Parmesan, stirring constantly. Add more cooking water as needed to make a smooth, glossy sauce.

Serve sprinkled with feta and remaining 1 teaspoon lemon zest. Top with more crushed red pepper.