Linguine with sun-dried tomato pesto

Yield: 1 Servings

Measure Ingredient
1 cup Drained oil-packed sun-dried tomatoes; (about 6 ounces)
½ cup Grated Romano cheese or Parmesan cheese
¼ cup Chopped fresh basil or 1 tablespoon dried
2 tablespoons Pine nuts; toasted
3 \N Garlic cloves
¾ cup Olive oil
¾ pounds Linguine pasta
\N 4 first-course servings

Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four.

Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving ½ cup cooking liquid. Combine ¾ cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

Bon Appétit July 1994 Maura Chamberlain: Barrington, Illinois Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998

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