Linguini with Sundried Tomato Pesto
This is one of the quickest and easiest recipes we have done here at Amateur Kitchen. This is perfect for a quick weeknight meal, for an on-the-go college student or easy pasta dish while camping.
Ingredients
| Linguini | 8 Ounce | |
| Sundried tomatoes | 1/2 Cup (8 tbs) (packed in oil) | |
| Green olives/Kalamata olive | 6 Ounce , pimentos removed | |
| Lemon | 1 , zested, juiced | |
| Fresh basil | 1/2 Cup (8 tbs) (one handful) | |
| Red pepper flakes | 1/2 Teaspoon (Optional) | |
| Extra virgin olive oil | 1/3 Cup (5.33 tbs) | |
| Salt and pepper | To Taste | |
| Parmesan | 2 Tablespoon , freshly grated |
Directions
GETTING READY
1. In a large pot, over high flame boil water.
2. Add salt and drop linguine noodles in it. Cook following the package directions.
3. Meanwhile, for pesto, in a food processor, add sun dried tomatoes, green olives, lemon zest, lemon juice, basil, red pepper flakes, salt, and pepper.
4. Pulse, and gradually pour extra virgin olive oil in it.
5. Taste and adjust seasoning of salt and pepper.
MAKING
6. In a large serving bowl, combine noodles and sauce. Toss well.
7. Ladle little paste water into the bowl to thicken the sauce. Mix.
SERVING
8. Sprinkle grated Parmesan, and serve linguine hot.
TIPS
If you are a non-vegetarian, add chicken or sausage to your linguine.
Recipe Summary
Nutrition Facts
Serving size
Calories 440Calories from Fat 215
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 492 mg20.5%
Total Carbohydrates 49 g16.3%
Dietary Fiber 8 g32%
Sugars 3 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
