Linguine with sun-dried tomato pesto
1 Servings
Ingredients
| Quantity | 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 | Garlic cloves | |
| ¾ | cup | Olive oil |
| ¾ | pounds | Linguine pasta |
| 4 | first-course servings | |
Directions
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