Linguine with Sun-Dried Tomato Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four. Ingredients:
1 cup drained oil-packed sun-dried tomatoes (about 6 ounces) |
1/2 cup grated romano cheese or parmesan cheese |
1/4 cup chopped fresh basil or 1 tablespoon dried |
2 tablespoons pine nuts, toasted |
3 garlic cloves |
3/4 cup olive oil |
3/4 pound linguine pasta |
Directions:
1. 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.)
2. 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.
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