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Linguine With Sun Dried Tomato Pesto

Ingredients
  Sun dried tomatoes in oil 1 Cup (16 tbs), drained
  Grated romano cheese/Parmesan cheese 1⁄2 Cup (8 tbs)
  Chopped fresh basil/1 tablespoon dried basil 1⁄4 Cup (4 tbs)
  Pine nuts 2 Tablespoon, toasted
  Garlic 3 Clove (15 gm)
  Olive oil 3⁄4 Cup (12 tbs)
  Linguine pasta 3⁄4 Pound
  Salt To Taste
  Pepper To Taste
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 1/2 cup cooking liquid.
Combine 3/4 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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