Linguine with Sun-Dried Tomato Pesto
- Preparing Time: -
- Total Time: -
- Served Person: 4 first-course servings
- 3/4 cup olive oil
- 3 garlic cloves
- 2 tablespoons pine nuts, toasted
- Carbohydrate 75 g(25%)
- Cholesterol 17 mg(6%)
- Fat 55 g(85%)
- Fiber 5 g(22%)
- Protein 19 g(39%)
- Saturated Fat 10 g(48%)
- Sodium 356 mg(15%)
- Calories 860
Preparation 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.
Preparation 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.
