| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
T |
Pine nuts, toasted |
| 3 |
|
Garlic cloves |
| 3/4 |
c |
Olive oil |
| 3/4 |
lb |
Linguine pasta |
|
|
first-course servings |
INSTRUCTIONS
1998
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. Bon Appétit July 1994 Maura Chamberlain:
Barrington, Illinois Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 23,
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