Black Linguine with Kalamata Olive Pesto:1 cup kalamata olives, rinsed and pitted  1/3 cup pine nuts  2 garlic cloves  1 cup fresh parsley, chopped  1 teaspoon lemon juice  1/4 cup extra virgin olive oil  2 tablespoons parmesan cheese, grated  1 pound black linguine (squid or cuttlefish ink pasta)  salt and pepper to taste