Tomato-Walnut Pesto on Linguine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Our Test Kitchen uses sun-dried tomatoes to make this tangy alternative to traditional pesto. Walnuts lend an appealing nutty flavor to this stand-out dish. Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil) |
1/2 cup boiling water |
12 ounces uncooked linguine |
2 cups loosely packed basil leaves |
1/4 cup grated parmesan cheese |
1 garlic clove, peeled |
1/3 cup reduced-sodium chicken broth |
1/4 cup chopped walnuts, toasted |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons olive oil |
Directions:
1. Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
2. Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
3. Drain linguine; toss with pesto. Serve immediately. Yield: 8 servings.
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