Linguine with Castelvetrano Olive Pesto

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup panko breadcrumbs
• Salt
• pepper
• 1 teaspoon garlic powder
• 1 lemon zested and juiced
• 1 teaspoon anchovy paste
• 1 garlic clove grated
• 1 cup fresh basil leaves minced
• 1/2 cup fresh parsley leave minced
• 1 (16 ounce) jar Sliced Castelvetrano Olives drained
• 1/4 cup Imported Non-Pareil Capers drained and roughly chopped
• 1/4 cup toasted pine nuts
• 3/4 cup extra virgin olive oil
• 12 ounces linguine
• 1 cup freshly grated parmesan cheese plus more for serving