Linguine With Sun Dried Tomato Pesto
|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|
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.