Free Recipe Linguine with Sun-Dried Tomato Pesto
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Linguine with Sun-Dried Tomato Pesto Recipe
1 c Drained oil-packed sun-dried
-tomatoes; (about 6 ounces)
1/2 c Grated Romano cheese or
-Parmesan cheese
1/4 c Chopped fresh basil or 1
-tablespoon dried
2 tb Pine nuts; toasted
3 Garlic cloves
3/4 c Olive oil
3/4 lb Linguine pasta
Linguine with Sun-Dried Tomato Pesto Preparation
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. 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. 4 first-course servings Bon Appetit July 1994 Maura Chamberlain: Barrington, Illinois on Feb 23, 1998
Cooking Temperature:
Recipe Serves: 1
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