Linguine With Sun-dried Tomato Pesto - Bon Appetit Recipe
Yield: 4 appetizersRecipe by luhu.jp
Ingredients:
1 cup: Drained oil-packed sun-dried tomatoes, about 6 oz
1/2 cup: Grated Romano cheese or Parmesan cheese,
1/4 cup: Chopped fresh basil OR,
1 tbsp: Dried,
2 tbsp: Pine nuts, toasted
3: Garlic cloves,
3/4 cup: Olive oil,
3/4 lbs: Linguine pasta,
Directions:
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 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 C cooking liquid.
Combine 3/4 C 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 Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
garlic in food processor. With machine running, gradually add olive
oil and process until smooth paste forms. (Can be 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 C cooking liquid.
Combine 3/4 C 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 Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp