RisaG 10-29-99 5:23 PM pt (US)
Linguine with Sun-Dried Tomato Pesto
Recipe By : Bon Appetit, September 1999, p. 220
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Tomatoes
Vegetarian Days
Amount Measure Ingredient, Preparation Method
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1/2 cup fresh basil leaves, packed
1/4 cup slivered almonds, blanched and toasted
1/4 cup oil-packed sun-dried tomatoes, drained
1 clove garlic
1/8 tsp crushed red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup water
2/3 cup Parmesan cheese, grated
1 lb. linguine
Blend first 5 ingredients in processor until nuts are finely chopped.
With machine running, gradually add 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 just tender but still firm to bite, stirring occasionally.
Drain, reserving 1 cup cooking water.
Return pasta to pot.
Add pesto and toss to coat, adding enough reserved water to form thin sauce.
Season with salt and pepper.
Serve, passing remaining cheese.