Linguine with sun-dried tomato pesto - bon appetit
4 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Drained oil-packed sun-dried tomatoes (about 6 oz) |
| 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 |
Directions
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 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 C cooking liquid.
Combine ¾ C 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 Appetit/July/94 Scanned & edited by Di Pahl & <gg>
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