| 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 |
tb |
Pine nuts; toasted |
| 3 |
|
Garlic cloves |
| 3/4 |
c |
Olive oil |
| 3/4 |
lb |
Linguine pasta |
|
4 |
first-course servings |
INSTRUCTIONS
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, 1998
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