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- Linguine with Sun-Dried Tomato Pesto
- (Linguine con Pesto di Pomodori Secchi)
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Ingredients:
1/2 cup (packed) fresh basil leaves
1/4 cup blanched slivered almonds, toasted
1/4 cup drained oil-packed sun-dried tomatoes
1 garlic clove
1/8 teaspoon dried crushed red pepper
1/4 cup extra virgin olive oil
1/2 cup water
2/3 cup grated Parmigiano cheese
1 lb linguine
Directions:
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- Blend first 5 ingredients in processor until nuts are finely chopped.
With machine running, gradually add olive oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl.
Mix in 1/3 cup cheese. Season to taste with salt.
Cook linguine in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1 cup cooking water.
Return pasta to pot.
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- Add pesto and toss to coat, adding enough reserved water to form thin sauce.
Season with salt and pepper.
Serve, passing remaining cheese. Makes 4 to 6 servings.
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