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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Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age. Ingredients:
1/2 cup (packed) fresh basil leaves |
1/4 cup blanched slivered almonds, toasted |
1/4 cup drained oil-packed sun-dried tomatoes |
1 garlic clove |
1/8 teaspoon dried crushed red pepper |
1/4 cup extra-virgin olive oil |
1/2 cup water |
2/3 cup grated parmesan cheese |
1 pound linguine |
Directions:
1. Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
2. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
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