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 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 880.67 Kcal (3687 kJ) | ||
| Calories from fat | 510.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.71g | 87% | |
|---|---|---|---|
| Cholesterol | 30.76mg | 10% | |
| Sodium | 459.28mg | 19% | |
| Potassium | 503.85mg | 11% | |
| Total Carbs | 78.9g | 26% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 3.4mg | 19% | |
| Calcium | 374.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 460.92 Kcal (1930 kJ) | ||
| Calories from fat | 267.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.68g | 87% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 10% | |
| Sodium | 240.38mg | 19% | |
| Potassium | 263.7mg | 11% | |
| Total Carbs | 41.29g | 26% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 2.67g | 20% | |
| Protein | 8.5g | 32% | |
| Vitamin C | 15.1mg | 48% | |
| Iron | 1.8mg | 19% | |
| Calcium | 196mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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